Almond Oaty Bites With Date Caramel

These no bake mini almond bites inspired by the popular Twix bars, have a chewy base layer topped with a super creamy, date caramel layer. They are then topped with chocolate for a seriously tasty, healthy treat! This recipe for these mini bites is so simple and perfect for a small crowd. The individual ready-to-go single servings is perfect for gatherings. They are simple, straightforward, and at only a few bites each, they are awesome for portion control.

Course Dessert, Snack

Cuisine Healthy Clean Eating

Keyword almond oaty bites iwth date caramel, copycat twix bar recipe, healthy almond bars, heatlhy almond caramel bites, no bake twix bar recipe

Servings 12

Ingredients

Base Layer

1 cup rolled oats
1 cup almonds
1/2 cup desiccated coconut
1/4 cup coconut oil, melted
1/4 cup honey or maple syrup

Caramel Layer

1 1/2 cups dates, soaked 30 minutes and drained
1/4 cup tahini (sesame seed butter) or any nut butter
3 tablespoons coconut oil, melted
1 teaspoon vanilla extract

Chocolate Layer

1 cup chocolate chips
1 tablespoon coconut oil

Instructions

Base Layer

Have a 12 hole muffin pan ready with liners or use a silicon muffin pan.
In a food processor add oats, almonds and coconut and process until broken down and crumbly. Add melted coconut oil and honey and process until well combined.
Be careful not to over process as its nice to have texture variance and different sized “bits” in your cupcake bases.
Spoon about a tablespoon of the base in each moulds and smooth out evenly with the back of a spoon.

Caramel Layer

Blend the dates with the tahini until smooth and creamy. Add in the coconut oil and vanilla and blend until you get a smooth paste.
Spread a tablespoon on top of your bases (just divide up the mixture between the muffin cups) and pop in the freezer for 1-2 hours.

Chocolate Topping

Place chocolate chips and coconut oil in small dish and microwave at 50% power with 30 second bursts stirring between each one until melted and smooth.
Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.
Once melted, pour around a tablespoon on top of the caramel layer and smooth out with the back of a spoon.
Leave to set for 5 minutes in the freezer then pop them out of your silicon tray and keep in the freezer or fridge until 30 minutes before serving. You can also enjoy them straight out of the freezer.

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