Caramel Chocolate Bars

Caramel Chocolate Bars

Caramel Chocolate Bars! Indulgent 2-layer, dairy free and no-bake caramel bars. Created with an oat flour and coconut oil base which also makes a creamy and smooth caramel using only 4-ingredients. Finish them off with a generous drizzle of melted dark chocolate! Created by @wholesomepatisserie

Makes 6 Bars
Total Time 30 Minutes
Difficulty Easy
Container Low-Profile 2.0-litre Container


  • 200g old fashioned rolled oats
  • 115g coconut oil, melted


  • 10 / 160g medjool dates, pits removed
  • 90g almond butter
  • Generous pinch fine salt
  • 170ml room temperature water


  • 150g plain dark chocolate block or chips, melted


  1. Line a 9inch x 5inch rectangle loaf pan with parchment paper and set aside.
  2. Add oats to high-speed blender, I use a Vitamix. Blend on medium-high speed until it turns to flour. Scraping down the sides as needed.
  3. Add melted coconut oil and blend until incorporated. If mixture hasn’t fully combined, transfer to a mixing bowl and mix until no dry flour remains.
  4. Press mixture into lined loaf pan. Refrigerate for 20 minutes whilst you make the caramel filling.
Caramel Filling
  1. In the same blender, add medjool dates, almond butter, salt and water. Blend on medium-high speed until incorporated, scraping down the sides as needed. Keep blending until you reach a smooth caramel consistency. 
  2. Pour caramel over base and spread out evenly.
  3. Transfer to freezer and chill until the caramel firms up, about 2 hours. The caramel won’t turn completely solid. Chill until it’s firm enough for you to slice into bars. Can also be left in the freezer overnight.
  4. Melt chocolate.
  5. Remove from pan and slice into long bars widthways.
  6. Drizzle a generous amount of chocolate over each bar.
  7. Return to freezer or refrigerator until chocolate sets.

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