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Salted Cream Caramel Bars

These no-bake bars are soft, chewy, and a secretly healthy sweet treat!  Healthy homemade no bake wholefood bars - salted caramel and chocolate - a match made in dessert heaven!
Course Dessert, Snack
Cuisine Healthy Clean Eating
Keyword caramel bars no bake, clean eating dessert or snack, no bake healthier salted caramel bars, salted cream caramel bars
Servings 12

Ingredients

Base Crust

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

Caramel Layer

  • 1/2 cup maple syrup
  • 1/2 cup cashew or almond butter
  • 1/3 cup coconut oil
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon fine grain sea salt
  • 1/2 cup roasted, salted peanuts

Chocolate Cream Ganache

  • 1 cup chocolate chips
  • 3/4 cup full-fat canned coconut milk
  • 1 teaspoon vanilla extract
  • pinch fine sea salt

Topping

  • 1/2 cup roasted, salted peanuts 

Instructions

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 cashews, oats, coconut, coconut oil and honey into a food processor and process until well combined. Add coconut oil and honey and blend again until the ingredients start to form a dough and the mixture is sticky. Add a little water, a tablespoon at a time if needed for the dough to come together.
    Be careful not to over process as its nice to have texture and different sized “bits” in your base crust.
    Scoop mixture out into lined pan and spread out evenly with a spatula or back of a spoon.
    Place in fridge while you make the caramel layer.

Caramel Layer

  • Add all ingredients to a small saucepan. Whisk together over medium low heat until all ingredients are melted together (approximately 3 minutes). Remove from heat and let cool to room temperature. Add the salted peanuts and fold in.
    Spread over the base crust with a spoon and place in fridge for 30 minutes.
     

Chocolate Cream Ganache

  • Place the chocolate chips in a medium heatproof bowl.
    Combine the coconut milk, vanilla and salt in a small saucepan and set over a medium/low heat.
    Heat, swirling occasionally, until the coconut milk is hot and steamy, just below a simmer, 2-3 minutes.
    Pour the hot coconut milk mixture over the chocolate chips. Let sit 1 minute, then whisk gently until the ganache is silky-smooth. Whisk gently so as not to incorporate too many air bubbles into the ganache; it does not look as pretty as smooth ganache!
    When the chocolate mixture is fully melted and well combined, remove the bars from the fridge and pour over the chocolate cream ganache. Smooth out with a spatula or back of a spoon.
    Top with salted peanuts and place back in the fridge for 2 hours or freezer for 1 hour before slicing into 12 bars or more smaller squares.
    Store covered in the refrigerator for up to 1 week or up to 3 months in freezer. If frozen take out 20 minutes before serving to soften.
     
     
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