This is a potential new favourite - and get this: completely chocolate free. I didn't think is was possible to have a favourite food that does no contain chocolate. I did deliberate topping these salted caramel bars with chocolate, but thankfully decided against it. And with all this chocolate Valentine's Day stuff EVERYWHERE, it's like a holiday for your tastebuds. If they could go on holidays.
The other plus is that these bars are completely raw, no bake, and soy free. Just all natural ingredients and the health benefits they bring, with no nasties, no stomach aftershock.
I used medjool dates to sweeten these instead of rice malt syrup or honey - they make a nice change as they have their own set of health credentials. High in fibre, a source of iron, potassium, calcium, copper and magnesium to name a few. They give a nice flavour, perfect for these caramel bars.
I know having to wait for the cashews and dates to soak is SUCH an annoyance, but it makes the filling a whole lot creamier and it's worth it. Just soak them in the morning so by midday, you're good to go.
raw salted caramel bars (gluten+dairy+egg+soy+refined sugar free+vegan)
makes 12-16 bars
- 1 cup raw almonds
- 1/2 cup raw walnuts
- 1/2 cup shredded coconut
- 1/4 teaspoon salt
- 6 medjool dates
- 1-2 tablespoons coconut oil
- 11 medjool dates, pitted and soaked for 4 hours
- 1 cup raw cashews, soaked for 4 hours
- 2 tablespoons nut butter (almond, cashew, peanut etc)
- 1/2 cup coconut milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/4 cup coconut oil, melted
For the crust, place almonds and walnut into a large food processor and pulse, until the nuts form a chunky flour:
Add in the coconut and salt and pulse, until combined.
Add the medjool dates and pulse until the dates are incorporated.
Add 1 tablespoon of the melted coconut oil and pulse until the crust comes together. If it's still a little crumbly, add another tablespoon of melted coconut oil.
Drain and rinse the cashews with water and add to the large food processor. Drain the dates and add to the processor, along with the nut butter, coconut milk, vanilla extract and salt. Process until smooth and creamy, scraping down the sides occasionally - may take a couple of minutes.
Finally, add the melted coconut oil and process until incorporated.
Ignore the suspicious fingerprint in the mixture. Note: do not try and taste test while food processor is still running...
Spread filling over the crust and chill for a couple of hours, until set.
These are so easy to make, ready and easily accessible when you need something sweet.