Vegan almond chocolate bars with date caramel

Vegan no-bake almond chocolate bars with date caramel: an uncomplicated dessert made from almond flour, dates, almond butter, cocoa and coconut oil.

At a glance

• Serves 6
• Prep time: 25 min
• No cooking needed
• Total time: 25 min
• Calories: 310 kcal per serving
• Protein: 6 g
• Fat: 22 g
• Carbs: 25 g

Ingredients

• 100g almond flour
• 2 tbsp maple syrup
• 4 tbsp coconut oil
• 150g dates
• 3 tbsp almond butter
• 50g cocoa powder
• 1 pinch of salt

Method

You’ll need: stick blender · chopping board · knife

1. Mix the almond flour with the maple syrup and coconut oil until you have a mouldable base. Press the mixture evenly into a tin and chill briefly.
2. Blend the dates with the almond butter and a pinch of salt into a smooth, thick caramel cream. If needed, scrape the mixture down from the sides in between.
3. Spread the date caramel over the almond base and smooth the surface. Chill the tin again so the layer firms up.
4. Stir the cocoa powder, maple syrup and coconut oil into a smooth chocolate layer. Pour it over the caramel and spread it quickly.
5. Chill everything until the top is firm and can be cut cleanly. Then carefully remove it from the tin and cut it into bars.
6. Serve straight from the fridge, or let them stand for a few minutes if you like a slightly softer texture.

Good to know

An almond base, soft date caramel and a crisp chocolate layer: these bars are simple, creamy and quick to make.

Swaps

Almond flour → oat flour (more fibre; contains gluten unless certified gluten-free) | almond butter → cashew butter (milder flavour, similarly creamy) | maple syrup → date syrup (fruitier sweetness)

Allergens

Contains almonds and, depending on the products used, may contain traces of other tree nuts. For children, better in small portions because of the concentrated sweetness; in pregnancy usually fine.

Dairy-free recipes