Date Caramel Bars
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A healthy, protein-packed take on caramel bars featuring a shortbread base, a creamy date-based caramel, and a dark chocolate topping.
- Time
- 80 minutes
- Equipment
- Stovetop, oven, microwave, and blender
- Good for
- Snacks
- Cuisine
- American
- Contains
- Gluten
- Diet
- Vegan
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Caramel sauce
Shortbread
Topping
Steps
Place the 12 pitted dates in a bowl and cover with 3 cups of boiling water. Let them soak for 10 minutes to soften.
While the dates soak, prepare the shortbread base. In a mixing bowl, combine 1.5 cups flour, 1/2 cup coconut flour, 2 scoops vanilla protein powder, 1/3 cup melted coconut oil, and 3 tbsp maple syrup. Mix until a dough forms.
Press the shortbread mixture firmly into the bottom of a parchment-lined square baking pan to form an even layer.
Drain the dates (reserving or discarding the water) and place them into a blender. Add 1/4 cup coconut milk and a pinch of salt. Blend until completely smooth, adding a splash more coconut milk if needed to reach a thick caramel consistency.
Spread the date caramel sauce evenly over the shortbread base.
In a small microwave-safe bowl or over a double boiler, melt the dark chocolate chips with 1 tablespoon of coconut oil until smooth.
Pour the melted chocolate over the caramel layer and spread it to the edges. Sprinkle with flaky sea salt.
Place the pan in the freezer for at least 1 hour, or until the chocolate and caramel are set.
Once set, remove from the freezer, slice into bars, and enjoy. Store in the freezer.
Notes
The author suggests these are great for hormone health and pregnancy. Store them in the freezer for the best texture.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 313
- Protein
- 8 g
- Carbs
- 45 g
- Fat
- 13 g
- Fiber
- 5 g
Where the calories come from
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