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Date Caramel Chocolate Protein Bars

It can be impossible to find a candy bar that doesn’t have truckloads of refined sugar, palm oil, preservatives or artificial flavors,so I set out to create my own. More wholesome versions of classic candy bars are some of my favorite recipes to create. It’s always exciting to me how simple ingredients can come together to create something SO delicious.
Course Dessert, Snack
Cuisine Healthy Clean Eating
Keyword chocolate caramel protein bars, clean eating dessert or snack, date caramel chocolate protein bars, healthy chocolate protein bars
Servings 10

Ingredients

Date Caramel

  • 1 1/2 cups dates, soaked 30 minutes and drained
  • 3/4-1 cup almond (or any other) milk
  • 1 teaspoon vanilla extract
  • Pinch salt

Nougat Base

  • 1 1/2 cups rolled oats
  • 1/2 cup dates, soaked 30 minutes and drained
  • 1/3 cup cashew or almond butter
  • 1/4 cup protein or collagen peptides powder
  • 3 tablespoons water, if/as needed
  • 1 teaspoon vanilla extract

Chocolate Coating

  • 1 1/3 cups chocolate chips
  • 1 tablespoons coconut oil
  • 1/2 cup cashews, chopped *for the filling

Instructions

  • Make the date caramel first so its ready when you go to make the candy.

Date Caramel

  • Add all ingredients (starting with ¾ cup almond milk) into a food processor and blend until mixture is smooth. A few bits of dates are ok.
    Add more almond milk, 1-2 tablespoons at a time, if needed to help the blending process or to thin the caramel. Be careful not to thin it out too much! Once it's done, store in an air-tight container in the fridge.

Nougat Base

  • Line an 7 x 5-inch loaf 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.
    Add all of the ingredients to a food processor .Process a minute or so, scraping down the sides as needed until a dough forms.It shouldn't be sticky, but shouldn't be dry. It should hold together. Add the water, as needed!
    Press the dough into the bottom of the pan. Pour the caramel over the base layer, using a spatula to help spread it out evenly. Sprinkle over the chopped cashews.
    Place the pan in the freezer for 2-3 hours, to allow the bars to firm up enough to cut/dip in chocolate.
    Once they are firm and ready to dip, line a cookie sheet with parchment paper.

Chocolate Coating

  • 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.
    Remove the bars from pan using the parchment paper handles and cut into 10-12 bars or more smaller squares.
    Use two forks to hold each bar and one by one, dip into the melted chocolate.
    Roll around until fully coated, then place on the parchment lined tray.
    Or hold each one with a fork over the melted chocolate and spoon it over letting the excess drip back into the bowl. 
    Sprinkle with flaky salt if desired, then chill until chocolate has set.
    Store in the fridge for up to 1 week or freezer for up to 3 months. Let thaw for 10 minutes prior to eating so the insides are soft and creamy.
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