Date and Nut Caramel Bars (Vegan)
These delicious triple-layered Date and Nut Caramel Bars are made with wholefood ingredients, naturally plant-based and gluten-free and so chocolatey. They are made with dates and a mix of nuts.
I love making no-bake caramel bars, and it’s been quite a while since I have made a new flavour, so say hello to my new favourite combination. It has lots of squishy dates, a mix of nuts (the more the merrier for plant diversity and crunch) and a layer of gooey nut butter caramel. Add on a thick layer of oat milk or dark chocolate and enjoy these for a wholesome snack all week long – one that is also great to meal prep at the start of the week.
Why will I love these bars?
These are so good:
- Chocolatey, nutty, sweet and salty
- Chunky, chewy, melt-in-your-mouth
- Utterly delicious
- Way better than shop-bought candy bars
- A cross between a homemade snickers, twix and date bar
- Triple layered for all the textures (or maybe even quadruple layered?)
- Made with real wholefood ingredients
- Sweetened with dates and maple syrup
- With nut butter instead of butter for healthy fats and vitamins
- A great source of fibre from dates, nuts and oats
- Natural source of protein from nuts and nut butter
- Naturally plant-based, egg-free and dairy-free
- Easily gluten-free
- With nut-free options to make these date and seed caramel bars
- Everyone will love them
- Great to make for the week
- Ideal for meal prep
- Keep for at least 1 week in the fridge
- Or 1 month in the freezer
- Can use whatever nuts/seeds you have
If you already love the sound of these bars, then skip ahead to the recipe card below. or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card and see my favourite and recommended products in the “shop the recipe” section.
For the base:
- Oat flour: grind oats in a blender to a fine flour texture to make your own.
- Almond flour: to add moisture and fat to the base and it’s a great GF flour alternative here.
- Cinnamon: to add some subtle sweetness and flavour.
- Salt: for flavour.
- Runny almond butter: the smoother and runnier, the better and look for one with 100% almonds. You can also use cashew or peanut butter, which will be great.
- Date paste: make this by blending together medjool dates with some boiling water.
- Melted coconut oil: to enable the base to stay together.
- Vanilla extract: for flavour.
As for the middle:
- Medjool dates: remove the pits and then chop them up. You can use other varieties of dates, too.
- Mixed nuts: I use pistachios, cashews and almonds here but you can use others like almonds, Brazil nuts or walnuts.
- Runny smooth almond butter: as above.
- Date syrup: or maple syrup.
- Melted coconut oil: as above.
Finally for the top:
- Dark or oat milk chocolate: I use the Raw Halo oat milk buttons as they are so dark and creamy but also contain only simple ingredients.
Are these gluten-free and nut-free?
These are easily gluten-free as long as you use GF oats or oat flour. To make these nut-free, swap the almond flour for more oat flour, swap the almond butter for sunflower seed butter or tahini and swap the mixed nuts for mixed seeds. Also check that your chocolate is nut-free.
How do I make them?
These are ready to enjoy in a few steps:
- Make the date paste/jam for the base: add the soaked dates with boiling water to a small blender (I use this one from Beast Health) to form a smooth paste.
- Combine all the base ingredients: and stir to a chunky mix that holds together when pressed between your fingers.
- Press into a tin: to make a base.
- Chop the nuts and dates: and sprinkle over the base.
- Stir together the caramel ingredients: until smooth.
- Pour over the nuts and dates: and allow to set firm in the fridge.
- Melt the chocolate and almond butter: and pour over the caramel.
- Decorate with more nuts: and set in the fridge again.
- Remove from the tin and slice into squares: using a warmed sharp knife.
How long will they last?
These will keep for at least 1 week in the fridge in a sealed container or in the freezer for 1 month.
What else can I make?
For more no-bake bars and snacks:
- PB&J Chocolate Cups
- Chocolate Banana Date Almond Butter Bites
- Chocolate Salted Caramel Pistachio Date Bark
- Chocolate Puffed Quinoa Rocky Road
- Chocolate Orange and Pistachio FroYo Bites
Date and Nut Caramel Bars (Vegan)
These delicious triple-layered Date and Nut Caramel Bars are made with wholefood ingredients, naturally plant-based and gluten-free and so chocolatey. They are made with dates and a mix of nuts.
Ingredients
For the Base:
- 100g almond flour
- 100g oat flour
- 1 tsp cinnamon
- A pinch of salt
- 60g runny smooth almond butter
- 60g date paste/jam*
- 2 tbsp melted coconut oil
- 1 tsp vanilla extract
For the Middle:
- 80g medjool dates, pitted weight, chopped
- 60g mixed nuts, chopped (pistachios, cashews and almonds)
- 100g runny smooth almond butter
- 3 tbsp (45ml) date syrup
- 3 tbsp (45ml) melted coconut oil
- A pinch of salt
For the Chocolate Top:
- 120g dark/oat mylk chocolate
- 2 tbsp runny smooth almond butter
- Extra nuts, chopped small
Instructions
- Line a 6-inch/15-cm square tin with parchment paper.
- For the base, add all the ingredients to a small bowl and stir to a crumbly mix that holds together when pressed between your fingers.
- Pour into the tin and press down firmly to make an even layer.
- Sprinkle over the chopped nuts and dates for the middle and press down lightly.
- For the caramel, combine the almond spread, date syrup and coconut oil with salt and whisk until smooth. Pour over the nuts and dates and spread out evenly.
- Transfer to the fridge for 1 hour, or until set firm to touch.
- For the chocolate top, add the chocolate and almond spread to a heatproof bowl and warm over a pan of simmering water until melted.
- Pour the chocolate over the caramel and spread out. Sprinkle over some chopped nuts and return to the fridge for 1 hour.
- Once set, remove from the pan and use a warmed, sharp knife to slice into 9 squares.
- Enjoy straight away or keep in a sealed container for up to 1 week in the fridge or 1 month in the freezer.
Notes
*add 3 pitted medjool dates to a small bowl and cover with 2 tbsp water. Allow to sit for 10 minutes and then blend together to a paste. Measure out 60g.
Shop the recipe
Stay in touch
I look forward to hearing what you think of these Date and Nut Caramel 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 date nut love x
p.s. this recipe was first made with the International Dried Fruit and Nut Council for social media, but this blog post is not sponsored and all opinions are my own.
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