Go Back

Chocolate Caramel Protein Bars

These irresistible Chocolate Caramel Protein Bars feature a chewy oat and coconut base, gooey date and peanut butter caramel, and a rich chocolate topping! Made with simple,quality ingredients, these easy no-bake bars offer protein, fibre and satisfying flavour without the unnecessary extras you may find in some store-bought bars. Perfect for homemade snacking, meal prep and keeping in the freezer for whenever a chocolate caramel craving strikes! 🥜🍫
Course Breakfast, Dessert, Lunch, Snack
Cuisine Healthy Clean Eating
Keyword caramel protein bar recipe no bake, chocolate caramel protein bar recipe no bake, chocolate caramel protein bars, chocolate topped caramel protein bar recipe, clean eating protein bars
Servings 12

Ingredients

Oat Coconut Base

  • 1 cup oat flour (oats blended to a flour)
  • 1/2 cup desiccated coconut
  • 1/2 cup peanut butter
  • 1/2 cup vanilla or unflavoured protein powder
  • 1/4 cup maple syrup
  • 1-3 tablespoons milk, as needed

Date Caramel Layer

  • 1 1/2 cups soft Medjool dates, pitted
  • 1/2 cup peanut butter
  • 1-3 tablespoons warm water, as needed
  • Pinch of sea salt (optional)

Chocolate Topping

  • 1 cup dark chocolate chips or chopped dark chocolate
  • 1 tablespoon coconut oil (optional, for a smoother topping)

Instructions

  • Line a 8 x 8-inch baking pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the bars out easier for cutting. Or can make in a silicon bar mold.

Oat Coconut Base

  • Mix the oats, coconut and protein powder in a bowl. Add the peanut butter and maple syrup. Stir until combined, adding milk gradually until the mixture holds together when pressed.
    Transfer the mixture to the prepared pan and press it into an even, compact layer.

Date Caramel Layer

  • Blend the dates and peanut butter until thick and smooth. Add warm water a little at a time until the mixture reaches a spreadable caramel-like consistency. If your dates are firm, soak them in warm water first and drain well.
    Spread the date mixture evenly over the base.

Chocolate Topping

  • Place chocolate chips and coconut oil in small dish and microwave with 20 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.
    Pour the melted chocolate over the caramel and spread into an even layer. Add a pinch of flaky salt if desired.
    Refrigerate for at least 2 hours, or until the layers are firm. Lift from the pan and slice into 12 bars using a sharp knife.
    Storage: Keep in an airtight container in the refrigerator for up to 1 week, or freeze for up to3 months. Thaw briefly before serving.
    Blended Bites Tip: Protein powders absorb liquid differently. Add milk to the base gradually, and if the mixture seems dry or crumbly, add another small spoonful until it presses together easily.
Print Recipe