Mocha Caramel Date Bark (Vegan)
This delicious no-bake Mocha Caramel Date Bark is a fun spin on the viral snack that we all love. With coffee in the caramel and a dark chocolate top, these also have some puffed protein crispy cereal for a great no-bake recipe.
I love date bark and am very much not over the trend, so there is a chocolate and coffee aka mocha version complete with a gooey caramel middle. I love the mix of textures here: crunchy, smooth, sticky and gooey. These bites are deliciously rich and chocolatey yet made with wholefood ingredients and require no baking. I also love the puffed cereal in here and the cacao nibs on top which add a lovely crunch to the squishy dates.
Why will I love these bites?
These are so good:
- Deliciously rich and chocolatey
- Nutty, crunchy and crispy
- With coffee in the caramel for a great mocha flavour
- Requires no baking
- Ready in 20 minutes
- Made with whole-food ingredients
- Naturally dairy-free, vegan and egg-free
- Gluten-free
- With nut-free options
- Easy to make in a few steps
- A great meal prep snack
- Great for dessert
- Everyone will love them
- High in plant-based fibre
- Lots of polyphenols from the cacao
- A great brain boost with the coffee
- Refined sugar-free
- Uses dates and maple syrup
- Impressive but so easy!
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 below and see my favourite and recommended products in the “shop the recipe” section.
For the bars:
- Medjool dates: the squishier the better.
- Smooth cashew butter: I love the nutty cookie flavour of this, or you can use almond butter.
- Coconut oil: this allows the caramel to set.
- Maple syrup: or use agave syrup
- Espresso: this adds a lovely mocha flavour. I use homemade espresso using Volcano or Pact coffee, or you can use instant coffee. I also love to use a mushroom coffee like Dirtea. You can use decaf, if you prefer.
- Salt: for flavour.
- Cacao nibs: for some crunch.
- Puffed cereal: I love the Eat Surreal protein cacao puffs which are like an adult take on coco pops. You can use similar puffed cereal and I love the chocolate soya protein crispies, too.
And for the chocolate top:
- Dark chocolate: I use the Raw Halo buttons (about 70% cacao) or Hu Kitchen chocolate as they both use refined sugar free and real ingredients.
- Smooth cashew butter: as above.
- Cacao nibs: for some added crunch. Or you can use seeds or desiccated coconut.
Are these gluten-free and nut-free?
These are naturally gluten-free (check your cereal) and to make them nut-free, swap the cashew butter for sunflower seed butter or tahini.
How do I make them?
These are ready in a few steps:
- De-pit the dates and add to a dish: and press down to make an even base.
- Combine the caramel ingredients: until smooth.
- Spread the caramel over the dates: and sprinkle over the cacao nibs and puffed cereal.
- Pop in the freezer: to set firm.
- Melt the chocolate and cashew butter: until glossy.
- Pour the chocolate over the top: and add some more cacao nubs and salt.
- Place back in the freezer or fridge: to set.
- Remove from the dish and slice into squares: and enjoy.
How long will they last?
These will keep for 1 week in the fridge in a sealed container or 1 month in the freezer. Allow to defrost before enjoying.
What other recipes can I try?
For more no-bake snacks:
- Chocolate Date Caramel Apple FroYo Bites
- Chocolate Date Hearts
- Chocolate Raspberry Brownie Bark
- Lemon Shortbread Cups
- Chocolate Coconut Flapjack
Mocha Date Caramel Bark (Vegan)
This delicious no-bake Mocha Caramel Date Bark is a fun spin on the viral snack that we all love. With coffee in the caramel and a dark chocolate top, these also have some puffed protein crispy cereal for a great no-bake recipe.
Ingredients
For the Bars:
- 200g pitted medjool dates
- 100g smooth cashew butter
- 2 tbsp melted coconut oil
- 2 tbsp maple syrup
- 2 tbsp espresso
- A pinch of salt
- 1 tbsp cacao nibs
- 1-2 tbsp puffed cereal
For the Chocolate Top:
- 100g dark or oat milk chocolate buttons/bar, chopped
- 2 tbsp smooth cashew butter
- 1 tsp cacao nibs
- Flaky salt
Instructions
- Line a 15-cm/6-inch square tin with parchment paper.
- Pit the dates and tear them in half. Press the dates into the lined tray and form an even layer all over the base, overlapping where needed.
- For the caramel, add the cashew butter, coconut oil, maple syrup, espresso, and salt and whisk until smooth.
- Pour the caramel over the dates and smooth out. Sprinkle over the cacao nibs and puffed cereal and press down lightly.
- Place in the freezer for 30 minutes, until set, or the fridge for 1 hour.
- Add the chopped chocolate to a heatproof bowl with the cashew butter and warm over a pan of simmering water to melt the chocolate (or use a microwave).
- Pour the chocolate over the date bars and smooth out. Sprinkle over some extra cacao nibs and flaky salt.
- Return to the freezer or fridge for 30-60 minutes, until set firm.
- Remove from the freezer/fridge and tin and use a warm, sharp knife to slice into 9 squares.
- Enjoy straight away. Keep leftovers in the fridge for up to 1 week in a sealed container or for 1 month in the freezer.
Shop the recipe
Stay in touch
I look forward to hearing what you think of this Mocha Caramel Date Bark so xx
With mocha love x
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Any recommendations for a sub for coconut oil? Thanks!
Hi there the coconut oil is important to help the caramel layer set firm enough, you can leave it out but the caramel will be runnier and less smooth!