No Bake Salted Caramel Chocolate Oat Bars {Gluten Free, Vegan}
The Housewife in Training Files
The Housewife in Training Files
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  • 9 wholes
  • 1½ cup gluten-free oats 1 cups pitted Medjool dates (168 grams) ¼ cup unsweetened applesauce 2 teaspoons vanilla extract 1 teaspoon cinnamon Chocolate Layer: ½ cup cocoa powder ¼ cup coconut oil, melted ¼ cup maple syrup Caramel: 2 tablespoons coconut oil, melted 3½ tablespoons almond butter 2 tablespoons maple syrup Instructions Crust: In a 9x5 loaf pan, line it with plastic wrap. Sticky side attached to pan. This will make getting the bars out when it’s chilled much easier. (I speak from experience.) Set aside. In a high-powered blender, add the dates, oatmeal, applesauce, vanilla and cinnamon. Process until the dates start to break down and the mixture starts to come together, like a stiff dough. Add the ¾ of the dough to the lined pan. Press to cover the bottom in an even layer. Set aside. Chocolate: In a small bowl, whisk together the cocoa powder, coconut oil, and maple syrup. Pour over oatmeal crust. Smooth out evenly. Place in freezer for 30 minutes. Whisk the chocolate filling ingredients in a small mixing bowl until smooth. Pour over crust. Caramel: Meanwhile, add the coconut oil, almond butter. And maple syrup to a blender. Process until smooth. Once chocolate filling is somewhat set, pour the caramel evenly over crust. Sprinkle with remaining oat mixture. Sprinkle with sea salt. Place in freezer and chill for 2 or more hours. Cut into 14 bars and enjoy! Notes *The cook time refers to the chill time needed for the bars to set.*Best if stored in fridge. *Base modified from my Toffee Caramel Ice Cream Cake*Bars inspired by Pinch of Yum Nutrition Information Serving size: 1 Bar Calories: 150 Fat: 5g Saturated fat: 2g Carbohydrates: 26g Sugar: 15g Fiber: 4g Protein: 3g 3.4.3177



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