Vegan Raw Caramel Bars

This recipe is from Livekindly.com. It’s keto, vegan, raw, gluten-free! What?!? Yup! I made mine in a springform pan for easy release, then cut them up and froze 3/4 of them. They are so tasty!

Ingredients

    For the base:
  • 1 c raw organic cashews, soaked for an hour and drained
  • 6 organic medjool dates (pitted)
  • 1 c organic shredded coconut 
  • Sprinkle of Himalayan pink rock salt
    For the caramel:
  • 1/2 c organic tahini
  • 1/2 c agave syrup
  • 1/4 c organic coconut oil or coconut butter (liquefied)
  • 1 tsp vanilla extract l
  • Large pinch Salt
    For the chocolate topping:
  • 1/2 c cacao butter or coconut oil
  • 3 tbsp organic raw cacao
  • 1/2 tsp organic cinnamon
  • 2 tbsp organic dark agave syrup
  • 1/2 tsp vanilla extract

Base: blend or process all base ingredients together, until a doughy texture is formed. If using a blender, make sure it’s a powerful, heavy duty blender to handle the nuts. Press into coconut-oil greased dish and put in the fridge.

Caramel: blend all caramel ingredients together except coconut oil. Once well blended into a thick, smooth consistency, blend in the coconut oil until combined (should only take 15 – 25 seconds or so). The texture should be very gooey now. Pour on top of the base immediately and put back into the fridge.

Chocolate topping: in a saucepan, gently melt the cacao butter OR coconut oil. Do not overheat or let it boil, as this destroys the nutrients. The cacao butter/ coconut oil should only be lukewarm, not at all hot. Once melted, take off the heat and sift in the powders. Stir until combined. Add the agave and vanilla and stir well. Immediately pour the chocolate over the caramel. Return dish to the fridge.

Wait a few hours for all the layers to set properly, cut into squares and store in an air-tight container in the fridge. Enjoy!