Raw Peanut Butter Caramel Bars

Raw Peanut Butter Caramel Bars

These are the perfect treat to make for Halloween or whenever you are craving something sweet. With 3 irresistible layers of biscuit, peanut butter caramel and chocolate, you're bound to have a lot of trick or treaters showing up at your door! Vegan, gluten and refined sugar free, these delicious treats can be enjoyed by everyone.


For the base:
150g mixed nuts (we used cashews & almonds)
1 tbsp coconut oil
1 tbsp brown rice syrup or agave

For the caramel layer:
175g dates, pitted
2 tbsp peanut butter
4 tbsp coconut cream
splash of coconut milk
pinch of sea salt

For the chocolate layer:
4 tbsp Aduna Super-Cacao Powder
40g cacao butter
3 tbsp agave
70g vegan white chocolate (for decorating)


To make the base, start by adding the nuts to a food processor and blend until they form a flour. Add in the coconut oil and sweetener of choice and blend again so that everything starts to stick together. You can add more sweetener here if needed. Pour this mixture into a lined brownie tin and press down evenly to create a smooth base. Pop this into the freezer to set whilst you prepare the other layers.

To make the caramel layer, combine in a food processor the dates, peanut butter, coconut cream and salt and blend until smooth. You’ll need to gradually add in splashes of coconut milk to help everything blend together and create a smooth texture. You want the caramel to be nice and thick, but still spreadable. Once this is done, layer the caramel mixture on top of the biscuit base and return these to the freezer.

For the chocolate topping, gently melt the cacao butter and stir through the cacao powder and agave. Pour this over the caramel layer and tilt the tray to allow the chocolate to spread evenly. The chocolate should set pretty quickly if the caramel is cold enough from the freezer. Pop these back into the freezer for around 2-3 hours to let the chocolate set properly.

Once set, slice into bars using a knife dipped in hot water (this will help avoid the chocolate cracking). Finally, for the cobweb decoration, melt the white chocolate and add a little coconut oil if the consistency is too thick. Pour this into a piping bag and carefully pipe the cobweb shapes onto each of the bars.


Recipe by Charley's Health

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