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Close-up of a sliced chocolate caramel bar with gooey, rich creamy cashew date filling texture and glossy dark chocolate shell- these are paleo and vegan

No-Bake Chocolate Date Cashew Caramel Bars | Easy Paleo Vegan Dessert

These healthier no-bake chocolate date cashew caramel bars are the perfect balance of sweet and crunchy, featuring a rich chocolate shell with a soft, gooey caramel centre made from wholesome ingredients. Deliciously satisfying and easy to make, they’re a guilt-free treat for any occasion!
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Prep Time 30 minutes
Cooling Time 3 hours
Total Time 3 hours 30 minutes
Course Dessert, Healthy Snacks & Treats
Cuisine Dairy-Free, Gluten-Free, Grain Free, Paleo, Refined Sugar Free, Vegan Option
Servings 20 -25

Ingredients
  

Chocolate Layers

  • 1 cup Cocoa Powder (120g)
  • 1 cup Melted Coconut Oil (240g)
  • 1 tablespoon Honey or maple syrup for vegan option (20g)

Date and Cashew Caramel Filling Layer

  • 1 cup Raw Cashew Nuts (140g)
  • 1 cup Pitted Dates or Medjool Dates (180g)
  • 1 tablespoon Cinnamon (8g)

Instructions
 

  • Soak the Cashews and Dates:
    ·       Place the raw cashews and pitted dates in separate bowls.
    ·       Cover with warm water and let them soak for 20-30 minutes. This step softens them, making it easier to blend into a creamy filling.
  • Prepare the Chocolate Layer:
    ·       In a microwave-safe bowl, melt the coconut oil in 30-second increments until fully melted.
    ·       Add the cocoa powder and honey (or maple syrup for a vegan option) to the melted coconut oil.
    ·       Mix well until the chocolate mixture is smooth and fully combined.
  • Create the First Chocolate Layer
    ·       Line a 20 x 20 cm (8 x 8 inch) pan with parchment paper.
    ·       Pour half of the chocolate mixture into the prepared pan.
    ·       Spread it evenly to form the bottom layer.
    ·       Place the pan in the refrigerator and chill for about 30 minutes to 1 hour, or until the chocolate layer is firm.
  • Make the Caramel Filling:
    ·       Drain the soaked cashews and dates.
    ·       Transfer the cashews to a food processor  or high-speed blender. Blend for 20-30 seconds until the mixture starts to become smooth.
    ·       Add the soaked dates, cinnamon, coconut flour, ginger (if using), and a pinch of salt.
    ·       Continue blending until the mixture is smooth and creamy, pausing to scrape down the sides as needed.
  • Add the Caramel Filling Layer:
    ·       Once the bottom chocolate layer is firm, remove the pan from the fridge.
    ·       Spread the creamy caramel mixture evenly over the chilled chocolate layer. Use a piping bag, scooper, spoon, or spatula, whichever is easiest for you, and spread evenly with a spatula.
  • Add the Top Chocolate Layer:
    ·       Reserve 2-3 tablespoons of the chocolate mixture for decorating.
    ·       Pour the remaining chocolate mixture over the caramel filling.
    ·       Spread evenly to cover the caramel layer completely.
    ·       Return the pan to the refrigerator and chill for 3 hours, or freeze for 1 hour, until the top chocolate layer is set and firm.
  • Add Extra Chocolate Drizzle:
    ·       After about 30 minutes of chilling, drizzle or splash the reserved chocolate mixture over the top for an extra decorative touch. Continue chilling until fully set.
  • Slice and Serve:
    ·       Once fully chilled and firm, remove the bars from the pan using the parchment paper.
    ·       Slice into bars or squares with a sharp knife.
    ·       Store in an airtight container in the fridge to keep them fresh

Notes

Recipe Tips

  1. Keep the bars chilledto maintain the texture, especially in warm weather, as the homemade chocolate can melt easily.
  2. For a firmer chocolate layer, swap the coconut oil and cocoa powder with 1 cup of melted sugar-free chocolate or dark chocolate chips.
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