Healthy Choc Caramel Bars
Indulging in chocolate bars doesn't always mean sugar-filled and unhealthy! Here we put a healthy spin on a family favourite recipe!
Recipe Tester Feedback: “Absolutely amazing! Gave it to friends tonight and they all loved it. So delicious, and the kids had no idea it was so healthy." - Claire
No: Gluten / Dairy / Egg
Preparation Time 10 minutes + 30 minutes soaking time + 6 hours setting time
Cooking Time 5 minutes
Makes 24 squares
Can be frozen
- dates - 60g, pitted
- almonds - 90g
- coconut oil - 1 tsp
- dates - 1, medjool
- water - 200g, boiling
- maple syrup - 40g
- vanilla bean paste - 2 tsp
- chocolate - 100g, 70% dark, broken up into small pieces (*ensure DF if required)
- coconut oil - 40g
- Soak the medjool dates (12) in boiling water (200g) for 30 minutes. While they soak, you can move on to making the base.
- Line a loaf tin with baking paper.
- Add the pitted dates (60g), almonds (90g) and coconut oil (1 tsp) to the bowl. Program 1 minute / Speed 9. If the blades are not in contact with the contents, stop, scrape down sides and continue.
- Transfer the dough into the prepared tin and press down to form a smooth base.
- Once the soaked medjool dates are finished soaking, drain the water and move the dates (12) to the mixer bowl.
- Add maple syrup (40g) and vanilla bean paste (2 tsp) to the bowl. Mix Speed 5 / 20 seconds, or until a smooth paste forms. Add a few drops of water to thin if required.
- Pour the mixture over the base.
- Wash and dry the mixer bowl well.
- Add the dark chocolate pieces (100g) and coconut oil (40g) to the bowl. Program 5 minutes / 60C / Speed 2.
- Pour over the filling layer.
- Place the tin into the freezer and allow to set for at least 6 hours before slicing into squares.