If self-care wore LAYERS of caramel, almonds, AND dark chocolate —it would look LIKE THIS.
A layered, no-bake TREAT with a chewy oat‐cashew base, a rich DATE-BASED caramel middle studded with roasted almonds, and a glossy vegan chocolate top sprinkled with MORE NUTS. Naturally sweetened with dates and maple syrup, these bars are gluten‐free, dairy‐free, and ready after a brief chill in the freezer—perfect for a quick snack or an elegant DESSERT.
Why You’ll Love This Recipe
- No baking, no stress—just layer, chill, and slice
- Naturally sweetened and made with whole ingredients
- Perfectly chewy, creamy, crunchy, and chocolatey in every bite
- Freezer-friendly for the snack drawer of your dreams
- A healthier twist on your favorite candy bar
You must know
KEY INGREDIENTS
- Medjool Dates – Nature’s caramel
- Almond Butter – Creamy richness for the base and filling.
- Rolled Oats + Cashews – Ground into a soft, chewy base
- Roasted Almonds – Adds a satisfying crunch
- Dark Vegan Chocolate – That glossy, crackly top layer
Hack it
- Sub cashews with walnuts or almonds if preferred
- Add flaky sea salt on top for extra salted caramel vibes
- Swap almond butter for hazelnut butter for a Ferrero Rocher energy
- Stir a spoon of maca or adaptogens into the caramel for a mood boost
desserts
VEGAN No-Bake SALTED CARAMEL ALMOND BARS
WRITTEN BY KELSEY KLEIMAN
Vegan No-Bake Salted Caramel Almond Bars
12
servings15
minutes1
hour220
kcalIngredients
1 1/2 cups pitted Medjool dates (about 16 dates)
1 teaspoon vanilla extract
1 cup water or unsweetened almond milk
1/2 cup rolled oats (ground into flour)
1/2 cup raw cashews (ground into flour)
2 tablespoons almond butter (plus 2 more tablespoons for the middle layer)
1/2 cup maple syrup
1/2 cup whole roasted almonds, chopped (plus extra for topping)
1 vegan dark chocolate bar (approximately 2 oz), melted
Directions
To make the date caramel, combine the pitted dates, vanilla extract, and water (or almond milk) in a high-speed blender. Blend on high until the mixture is completely smooth and creamy. Set this caramel sauce aside.
Place the oats and cashews in the blender and pulse until they form a fine flour. Transfer this flour to a mixing bowl. Add 2 tablespoons of almond butter and ¼ cup of the date caramel. Stir until the mixture holds together when pressed. If it feels too dry, add a teaspoon of water; if too sticky, add a tablespoon of oat flour. Press the dough into an 8×8-inch pan lined with parchment, forming an even layer about one centimeter thick. Return the pan to the freezer while you prepare the middle layer.
In a bowl, whisk together the remaining 2 tablespoons of almond butter and about ½ cup of the date caramel until smooth. Pour this almond-caramel mixture over the chilled base, spreading it into an even layer about twice as thick as the bottom layer. Immediately sprinkle the chopped roasted almonds on top and press lightly so they adhere. Return the pan to the freezer for sixty minutes to firm up.
After the bars have chilled, melt the vegan chocolate bar in a microwave-safe bowl in 30-second increments, stirring between each, until fully melted. Pour the melted chocolate over the frozen almond-caramel layer, spreading it into a thin, even coating. Sprinkle a handful of additional chopped almonds on top. Return the pan to the freezer for fifteen more minutes so the chocolate sets.
Once fully set, lift the parchment paper to remove the slab from the pan. Let it stand at room temperature for five minutes before slicing into twelve equal bars. Store these bars in an airtight container in the freezer. Allow each bar to sit on the counter for ten minutes before serving so the layers soften slightly.
