First posted: Dec 12, 2016

Caramel Bliss Bars


I don’t think it’s a stretch to say that these are pretty much all your sweet treat dreams come true – kind of what you’d get if a mars bar fell in love with a handful of dates and nuts and lived happily ever after. Think of them as healthy (and raw), caramelly, nougat-ish, fudgey squares with a kiss of dark chocolate and a confetti of toasted pistachios and you’re pretty much there. The recipe can easily be doubled, they can be frozen until needed, and aren’t they all pretty and festive and Christmassy? Make some soon! X
PS This pic doesn’t show the dark chocolate layer, but all you do is melt the chocolate ingredients togehter, drizzle over the cooled bars and leave it to set in the fridge for a few minutes.



Cooks in:        Serves:6 squares

For the Chewy Caramel Nougat Layer
  • 1/2 cup pitted dates, soaked in 1 cup hot water for about 5 minutes
  • ¼ cup coconut cream
  • ¼ cup coconut oil, warmed until liquid
  • ¼ cup peanut butter (or use macadamia or cashew nut butter)
  • ¼ cup desiccated coconut
  • ¼ cup ground almonds
  • 1 Tbsp maple syrup (or honey or a few drops of stevia liquid)
  • 1 tsp vanilla extract
For the Salted Dark Chocolate Layer
  • 3 Tbsp raw cacao powder
  • 3 Tbsp coconut oil
  • 1 Tbsp maple syrup or honey
  • ½ tsp sea salt flakes
  • Alternatively melt 200g roughly chopped dark chocolate over a very low heat in a small heavy-based pot or double boiler until glossy and smooth
  • 1/2 cup roasted pistachios (or nuts of your choice), roughly chopped
  • small-medium loaf tin, lined with non-stick paper

What to do

1. For the caramel nougat layer, soak your dates in boiled water for 5 minutes until softened. Drain, reserving ¼ cup of the liquid. Add the dates and the remaining ingredients to a food processor and blitz until smooth (add in a little of the reserved liquid to loosen further if needed, it does need to be quite thick though, otherwise it won’t set).

2. Press half the caramel nougat into a lined baking tray, it should be about ½ cm thick. Scatter over half of the nuts, then the remaining caramel. Scatter over more nuts and then place in the freezer for 15 minutes to set.

3. Meanwhile, to make the chocolate layer, gently warm all of the ingredients except the salt together in a small pot on the stovetop, until the chocolate and coconut oil have melted and the mixture is silky smooth. Remove and set aside to cool slightly.

4. Remove the baking tray from the freezer, pour over the chocolate mixture, sprinkle over the sea salt flakes and a few extra chopped peanuts if you like, cut into squares and refrigerate again until set, or until just before serving. Can be stored in a glass jar in the fridge for up to two weeks or in the freezer for up to two months.

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