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four chocolate caramel bars laid out on a marble table

Caramel Chocolate Bars (Paleo, Vegan, GF)

Chocolate Caramel Bars - rich dark chocolate and sweet homemade caramel sauce, layered in between a buttery crust that crumbles just as you bite into it. This recipe is gluten-free, Paleo and Vegan.
Gluten-free, Paleo, Vegan
Servings16
Prep Time15 minutes
Cook Time28 minutes
Recipe by: Adriana Harlan
(livinghealthywithchocolate.com)

Ingredients

  • 1 cup (160g) cashews whole*
  • ¼ cup (35g) cashews chopped
  • 1 cup (114g) blanched almond flour
  • 4 tablespoons (42g) unrefined coconut sugar
  • ½ teaspoon fine Himalayan salt
  • 7 tablespoons (81g) coconut oil melted
  • 1 teaspoon vanilla extract
  • Homemade caramel sauce recipe here
  • ½ cup (80g) 80% dark chocolate chopped**

Instructions

  • Preheat the oven to 350°F, and line an 8x8-inch square baking pan with parchment paper covering all four sides of the pan.
  • Add the cashews to a food processor and pulse until you have a fine, flour-like texture. Add the cashew flour to a large bowl, then add the almond flour, coconut sugar and salt. Mix to combine the ingredients, then mix in the chopped cashews.
  • Add the coconut oil and vanilla to the bowl, and using your hands mix until the dough sticks together and has a coarse, sand-like texture. Set aside ½ cup of this mixture, and spread the rest evenly in the baking pan.
  • Pour the caramel sauce over the top in an even layer, then distribute the chocolate over the caramel. Sprinkle the reserved dough over the chocolate.
  • Bake at 350°F for 18 minutes, then reduce the temperature to 325°F and bake for another 10 minutes so the dessert gets crunchy.
  • Set the pan over a cooling rack and let it cool completely before serving. Store your bars in the refrigerator.

Notes

*You can also use store-bought cashew flour instead of using whole cashews in step 1 above. If you go that route, you'll need 1 ¼ cup of cashew flour.
**For the dark chocolate, use your favorite chocolate bar, but I like to use a dark chocolate with 80% cacao to balance out the sweetness of the caramel.
Be sure to read my post for more info and watch the video tutorial above.

Nutrition

Calories: 199kcal | Protein: 4g | Fat: 16g | Saturated Fat: 7g | Sugar: 6g | Fiber: 1g | Carbohydrates: 11g | Net Carbs: 10g