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Healthier Date Cashew Caramel Protein Slice

A no-bake caramel slice made with nuts, dates, and tahini (sesame seed paste).-  A healthy treat that keeps beautifully in the freezer. It’s a delicious cross between an indulgent dessert and a healthy treat. Gooey caramel, nutty base, and easy homemade dark chocolate on top. Oh my!
Course Dessert, Snack
Cuisine Healthy Clean Eating
Keyword cashew caramel protein bars, clean eating dessert or snack, date cashew caramel protein slice, healthier date cashew caramel protein slice, healthy date cashew protein bars
Servings 10

Ingredients

Base Layer

  • 2 cups almonds, walnuts or a mix
  • 1 cup dates, soaked 30 minutes and drained
  • 1/2 cup desiccated coconut
  • 1 teaspoon ground cinnamon
  • 1 1/2 tablespoons water plus a little extra if needed

Caramel Layer

  • 1 cup coconut cream (canned)
  • 1 cup dates, soaked 30 minutes and drained
  • 1/2 cup tahini (sesame seed paste) or any nut butter
  • 1/4 cup protein or collagen peptides powder
  • 1/4 cup coconut oil, melted
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon sea salt

Chocolate Topping

  • 1 cup chocolate chips
  • 1 tablespoon coconut oil

Instructions

  • Line a 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.

Base Layer

  • Add all ingredients to a food processor and process until broken down and crumbly and a sticky dough is formed. 
    Be careful not to over process as its nice to have texture variance and different sized “bits” in your base crust.
    Press the base mixture into the bottom of your pan or dish evenly. Refrigerate while you prepare the caramel layer.

Caramel Layer

  • Place all the caramel layer ingredients into the food processor and process until smooth and creamy. Depending on the power of your blender this might take a few minutes. Stop blending to scrape the sides and continue to blend until smooth.  Its ok to have some bits of dates remaining.
    Pour the filling over the chilled crust and spread evenly with a spatula or the back of a spoon, then place back in the refrigerator.

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.
    Once melted, pour the chocolate over the caramel layer and tilt the tin gently to spread evenly.
    Freeze for 2 hours, or until firm.
    Dip a knife in hot water and wipe it dry between cuts to prevent cracking the chocolate.
    Cut into 10 bars or more smaller squares.
    Store in the fridge for up to 1 week, or freezer for up to 3 months.
    Best served slightly chilled but not frozen solid.
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