Chocolate-Caramel Bars (Paleo, Vegan)
I know recipes are a hit, when:
People immediately request the recipe
People go in for seconds, and thirds
People ask you to make it and drop it off during during a global pandemic
All three of these things have happened following people trying these bars, and that’s how I knew they were worth sharing on the blog.
These bars are the holy grail of vegan, grain-free, and refined-sugar free, while still being chock-full of deliciousness. It also helps that they’re very easy to make, with almost no actual baking time, and the ingredients are pretty easy to find.
These are totally reminiscent of a twix bar ( a top five candy bar in my opinion), but a healthy-ish version. They also include one of my favourite ingredients: tahini. The shortbread-esque almond and coconut crust, salty date-tahini caramel, and chocolate all come together in perfect harmony for a treat where you won’t miss gluten or dairy one bit.
After biking for 30 minutes in 80 km+ winds to deliver these to my friend Courteney, I can happily report that they are very much worth the effort :)
Chocolate-Caramel Bars (Paleo, Vegan)
makes 16 small or 8 large bars
For the almond shortbread crust:
1 cup of almond flour (finely ground)
1/4 cup unsweetened shredded coconut
1/8 tsp kosher salt
1 tbsp coconut oil, melted
1 tbsp maple syrup
For the date-tahini caramel:
15 medjool dates, pitted
1 tsp vanilla extract
3/8 tsp kosher salt
1/3 cup tahini
2 tbsp maple syrup
For the chocolate layer:
3/4 cup of semi-sweet chocolate chips, divided (use vegan chocolate chips if desired)
1 tsp coconut oil
flaky sea salt, for garnish
Preheat oven to 350 F. Line a 9x3 inch loaf pan with parchment paper, leaving a few inches of overhang on each of the long sides of the pan. in a food processor, combine the almond flour , shredded coconut, and salt. Pulse a few times to mix. Add in the melted coconut oil and maple syrup and process until dough starts to come together. it will look a bit crumbly but should hold together when pressed between two fingertips.
Transfer the dough to the parchment-line loaf pan, and press into an even layer with your hands or the back of a measuring cup. Poke the dough a few times with a fork, and bake until slightly puffed and golden brown around the edges, about 8 minutes. Allow to cool.
In a food processor combine the pitted dates, salt, and vanilla. Process until dates are broken down and form into one large mass. Add in the tahini and maple syrup and process until a smooth paste forms. Transfer the date caramel to the loaf pan on top of the cooled cookie base, and spread into an even layer with a spatula.
Pop the pan into the freezer for at least 30 minutes until the layers are quite firm.
Place 1/2 cup of the chocolate chips and the 1 tsp of coconut oil in a microwave-safe bowl, and heat for 30-second intervals until the chips begin to melt (about 1 minute), stirring in between intervals. After 1 minute reduce the intervals to 10-second spurts until chocolate chips are fully melted. Then, add in the remaining 1/4 cup chocolate chips, and stir, heating in the microwave in 10-second spurts if needed, until fully melted and smooth.
Remove the pan from the freezer, and lift the bars out using the parchment paper. Place the bars on a plate and drizzle the chocolate on top, then spread into an even layer, working quickly before it becomes firm. Sprinkle flaky sea salt on top, then pop the bars back in the freezer until chocolate is set, about 10 minutes. Once the chocolate is set, remove them from the freezer, and allow to soften slightly before cutting into 8 large, or 16 small bars. Store in the fridge.