Search
Rate this post
(14)
No Bake Chocolate Caramel Bars
Recipe Intro From panaceas_pantry
A wildly popular raw dessert that is typically made with almonds or cashews, nut-free raw dessert lovers can rejoice this one's for you!
No-bake n NUT FREE caramel slice 😜. I love this allergy friendly version of one of our most popular desserts, and I pretty much promise you will, too! 🍄 Whilst in an op-shop this afternoon, I had to intersect a room full of squealing humans who found a huntsman in a bag of clothes. Even as I rescued the poor thing off of the floor, an older person tried to stomp it 🥺! Insects and bugs and arachnids have such a valuable place on this earth, and if possible- help them outside instead of ending their life. After my rescue, the sweet lady at the register gave me a huge bargain on my purchase, and thus The spider and I both received some goodwill today ✌🏽 -@panaceas_pantry

Recipe

Prep time 10mins
Cook time 4hrs
Buy ingredients
Add ingredients directly to your favorite online grocery cart (where available).

For the Base

ingredients

  • 7 tablespoons ground flax seeds
  • 11/4 cups shredded coconut
  • 1/4 cup cacao
  • a pinch of salt
  • 6 Medjool dates, pitted
  • 3 tablespoons rice malt syrup

For the Caramel Layer

ingredients

  • 2 cups Medjool dates, pitted
  • 1/2 cup tahini, or peanut butter
  • 1/4 cup rice malt syrup
  • 1/2 teaspoon salt
  • 1/4 cup coconut condensed milk

For the Chocolate Top

ingredients

  • 31/2 ounces vegan dark chocolate
  • 1 tablespoon coconut condensed milk

Method

  • Step 1

    To make the base: add flax meal, coconut, cacao and salt to a high-speed food processor. Pulse until combined. Add dates and 2 tablespoons rice malt, and pulse to form a sticky base. Add more rice malt is needed.

  • Step 2

    Press mixture into the base of a 6-inch square cake tin.

  • Step 3

    Add all caramel ingredients to a high-speed blender, and blend until very smooth. You will need to scrape the sides at least once.

  • Step 4

    Pour over your base layer, smooth with a hot spoon, and set in the freezer while you make the chocolate top.

  • Step 5

    Add chocolate and coconut condensed milk to a heat-proof bowl and melt over a pop of simmering water. Once melted pour onto of caramel base.

  • Step 6

    Allow to set in the freezer for at least 4 hours. To serve, remove from freezer and cake tin. Use a very hot knife to slice into desired serves. Store in an air-tight container, and ENJOY!!!