Chocolate Caramel Cashew Bars

Prep time: 45 minutes. Bake Time: None. Freezer time: 1 hour total. Makes about 8 large bars. Vegan, Gluten-free & Plant-Based.


For the Cookie Layer:

  • 8 Pitted Medjool Dates
  • 1 Cup of Almond Flour
  • 1 Tsp Vanilla
  • 1/8 Tsp of Salt
  • 2 Cups of Raw Cashews
  • 2 Tbsp of Almond Milk

For the Caramel:

  • 1 Cup of Coconut Milk Fat
  • 1/2 Cup of Coconut Sugar
  • 1/2 Tsp Vanilla
  • 1/4 Tsp of Salt

For the Chocolate Layer:

  • 1 Cup of Chocolate Chips
  • 2 Tbsp of Coconut Oil
  • Add Sea Salt on top to taste


  1. Use a high powered blender and blend the cookie layer ingredients ( dates, almond flour, vanilla, salt, cashews, and almond milk) for about 5 minutes OR until all ingredients are throughly mixed together (it should have a sticky/chewy consistency).
  2. Line a bread pan with parchment paper and evenly press the cookie layer down into the pan. Place it into the freezer for 30 minutes.
  3. While the cookie layer is in the freezer, boil your caramel ingredients in a small pan over low to medium heat for 30 minutes. Make sure to stir frequently to keep the sauce from burning. After 30 minutes, the sauce should begin to form a think caramel consistency.
  4. Take the cookie layer out of the freezer and pour your caramel over top of it. Freeze both the caramel and the cookie layer for another 15 minutes.
  5. Melt your chocolate chips and coconut oil in the microwave for 30 second intervals until completely melted.
  6. Once 15 minutes is up, pour the chocolate over top of the caramel (option to add sea salt on top of the chocolate for taste) and freeze again for a final 15 minutes.
  7. Take the pan out of the freezer, cut into medium sized squares (should make about 8) and enjoy!

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