Healthy Homemade Caramel Protein Bars
I’m crazy about these homemade guilt free, caramel protein bars. Using coconut flour and honey for the base, dates and cashew butter for the caramel layer all topped with a rich chocolate coating makes for one delicious treat that will sweep you off your feet.
Servings 8
Ingredients
Bar Base Crust
- 1 1/3 cups coconut flour
- 1/3 cup coconut oil, softened not melted
- 1/4 cup honey or maple syrup
- 2 scoops protein or collagen powder, plain or vanilla
Caramel Layer
- 1 1/2 cups dates, soaked 30 minutes and drained
- 1/4 cup cashew or almond (or any other nut) butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Chocolate Coating
- 1 cup chocolate chips
- 1 tablespoon coconut oil
- Flaky salt - optional
Instructions
Bar Base Crust
- 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.Place all base crust ingredients into a bowl and mix together until well combined. If the mixture seems a little dry, add water or milk a tablespoon at a time until it comes together. Press the mixture into the bottom of the lined pan or dish evenly.
Caramel Layer
- Place all caramel filling ingredients in 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 very smooth. A few bits of dates left is fine as it adds to the texture.Pour the filling over the chilled crust and spread evenly with a spatula or the back of a spoon. Place in fridge to firm up and set for around 1-2 hours.Once set, remove bars from fridge and slice into 8 bars or more smaller squares.Place parchment paper on a tray ready for the dipped chocolate bars.
Chocolate Coating
- Place chocolate chips and coconut oil in small dish and microwave 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 use two forks to hold each bar and one by one, dip into the melted chocolate, then place back 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. Once all coated, top with flaky salt and place back in freezer to set for 10 minutes.Keep stored in a ziplock or freezer-safe container in the freezer for up to 3 months.