Mocha Date Caramel Oat Bars (Vegan Gluten-Free)
These Mocha Date Caramel Oat Bars have a chocolate chip oaty biscuit base, a coffee and cacao date caramel topped with oat crumble. They are easy to make, naturally vegan and gluten-free.
These oat bars are a new favourite at home, they really are so easy and quick to make while being delicious. They are wholesome, packed with coffee and cacao and taste so indulgent, too, making them a great afternoon snack or dessert with a cup of tea. These are inspired by a few of my favourite recipes: caramel slices, chocolate chip cookie dough and anything with coffee in.
Why will I love these bars?
These bars are delicious, you are going to love them. They are:
- Oaty, chocolatey and packed with coffee
- Taste like caramel, flapjack and mocha in every bite
- Crumbly, gooey, melt-in-your-mouth
- Combine chocolate, coffee, caramel and oats
- Naturally vegan and gluten-free
- Easily nut-free
- Made with wholesome ingredients
- Require no baking or fancy equipment
- Quick and easy to make
- Great to meal prep for the week
If you want to make these squares then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
We need a handful of wholesome ingredients for these bars:
- Oats: these are for the base and crumbly top and make these a great high-fibre snack. Make sure the oats are gluten-free, where needed.
- Cashews or almonds: for the base, I like to mix oats and nuts to make the “flour”. I love the sweet taste of both cashews and almonds but pecans, peanuts or walnuts will also work. For a nut-free option, use sunflower seeds or more oats.
- Vegan protein powder: this adds a boost of protein to the bars as well as a delicious texture and overall flavour. Play around with the flavour of the protein to change the bars slightly. I like to use vanilla, salted caramel or caramelised biscuit proteins from Macromike and my code AMB-AMY will offer you 10% off the range.
- Runny smooth tahini: the drippy kind really is best for the texture of the mix. You can use runny, smooth nut butter if you prefer but I love the taste of tahini (which is made from sesame seeds, so is nut-free).
- Maple syrup: for sweetness and to stick the bars together. You can also try agave syrup or vegan honey.
- Coconut butter: I just love coconut butter at the minute, it is so creamy and smooth (I need to warm mine up first otherwise it is solid at room temperature) and sets slightly softer than coconut oil. But, if you don’t have any coconut butter, choose more coconut oil.
- Coconut oil: to bind the bars, this is great to adding little flavour a great texture.
- Chocolate chips: for a cookie dough base, chocolate chips are amazing. Use a chopped up bar of chocolate, or dark chocolate chips.
- Medjool dates: these are like natures candy, they are so sweet, jammy and sticky. You can use other dates, if needed.
- Espresso coffee: for the coffee element in these bars. You can ether make up an espresso or a strong coffee using hot water and coffee granules.
- Cacao powder: this adds the chocolate element to the mocha flavour. you can use cacao or cocoa powder here, as long as they are 100% cacao/cocoa.
- Salt: for flavour enhancing.
How do I make these?
These bars come together in a few steps:
- Blitz the dry ingredients for the base: to a flour-like consistency.
- Add the wet ingredients to the base: and pulse to a sticky mix.
- Stir the chocolate chips into 120g portion of the mix: this is for the top and will be used later.
- Press the base mix into a lined 6-inch tin: to make a compact base layer. Chill while you make the middle layer.
- Blend together all the caramel ingredients: until smooth and creamy.
- Spread the caramel over the oat base: and make an even layer.
- Sprinkle over the chocolate chip oat crumble: and press down lightly.
- Chill and slice into bars: and enjoy.
Are they gluten-free and nut-free?
Yes, these are naturally gluten-free, just check that your oats do not contain gluten. To keep these nut-free, swap the cashews or almonds in the base for seeds or more oats. Also check that your protein powder and chocolate do not contain nuts.
How long will they last?
These will keep for 1 week in the fridge or 1 month in the freezer, in a sealed container.
What other snacks can I make?
If you are looking for more bars and snacks, how about my:
- Peanut Butter and Blueberry Breakfast Oat Cookies
- Golden Tahini Caramel Bars
- Chocolate Caramel Red Velvet Cake Bars
- Pecan Chocolate Fudge Cookie Dough Bars
- No Bake Almond Caramel Brownies
Mocha Date Caramel Oat Bars
These Mocha Date Caramel Oat Bars have a chocolate chip oaty biscuit base, a coffee and cacao date caramel topped with oat crumble. They are easy to make, naturally vegan and gluten-free.
Ingredients
For the Base and Crumbly Top:
- 150g oats
- 120g cashews or almonds
- 30g vegan protein powder
- 60g runny smooth tahini
- 3 tbsp maple syrup
- 2 tbsp coconut butter, melted
- 2 tbsp coconut oil, melted
- Pinch of salt
- 40g chocolate chips
For the Date Caramel:
- 150g medjool dates, pitted weight
- 3 tbsp espresso coffee (or 1 tsp coffee with 2 ½ tbsp hot water)
- 3 tbsp runny, smooth tahini, divided
- 1 tbsp coconut oil, melted
- 25g cacao powder
- ½ tsp vanilla essence
- Pinch of salt
Instructions
- Line a 6-inch square tin with parchment paper. Soak the dates in boiling water for 20 minutes then drain.
- For the base: blend the oats and nuts together to form a fine meal-like powder. Place in a large mixing bowl and stir in the protein powder. Pour in the tahini, syrup, coconut butter, coconut oil and salt and stir to a crumbly dough that holds together when pressed between your hands.
- For the crumbly top: take 120g of the crumbly mix and stir in the chocolate chips. Leave to one side.
- Into the tin: press the remaining base mixture to make a compact bottom layer. Press down firmly and chill in the fridge while you make the caramel.
- For the caramel: place the dates, coffee, 2 tbsp tahini, coconut oil, cacao powder, vanilla and salt into a blender or food processor and blend till smooth and creamy.
- To make the bars: spread the caramel all over the base and drizzle over the remaining 1 tbsp tahini. Now press on the crumbly chocolate chip oat mixture and press down lightly. Chill in the fridge for 1-2 hours until set.
- To serve: carefully remove from the tin and use a sharp knife to slice into 9 bars (they are crumbly on top!).
- To store: eat straight away or keep in the fridge in a sealed container for 1 week. You can freeze the bars for 1 month, and allow to defrost before eating.
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I look forward to hearing what you think of these Mocha Date Caramel Oat Bars so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With mocha oat love x
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This slice is amazing! I make it regularly for my teenagers who love it. If there is any left, I like to have it for breakfast with sliced banana and soy yoghurt. Satisfies my sweet tooth for the whole day.
Hi, this makes me SO happy that you all love it! Thank you for letting me know 🙂