Regular caramel is made with sugar, cream and butter and tastes delicous but is anything but healthy. An amazing replacement is using dates to make date caramel! It's sticky, sweet and delicious and the perfect allergy free healthy alternative to caramel. Sticky medjool dates pitted and processed then spiked with sea salt for flavor balance. Raw salted caramel. Yes, please.
If you don't eat seeds because of an allergy or you're on an autoimmune diet you can just skip the seed butter middle, trust me these are delicious either way.
6 Ingredient Raw Chocolate Salted Caramel Bars (Gluten Free, AIP, Nut Free)
2 cups mejool dates
1 1/2 cups coconut chips
1 tsp pure maple syrup
Layer Two (Omit if Aip)
1 1/2 cups pumpkin seed or sunflower seed butter (omit if AIP)
1 tbsp pure maple syrup
1/2 cup virgin coconut oil
1/2 cup raw cocao or cocoa
1/4 cup pure maple syrup
Pinch of sea salt
1. Line a 8x9 1/2 inch pan with parchment paper.
2. Feel the dates and if they aren't soft and squishy then soak them in hot water for 15 min, then drain.
3. Add the two cups of dates to a food processor and blend until smooth, then add 1 1/2 cups coconut chips and one tsp maple syrup and blend.
4. Add the date mixture to the pan and press down into a layer.
5. In a bowl mix seed butter and maple syrup and smooth on top of date layer to cover.
6. In a medium saucepan, melt the coconut oil over low heat. Remove from heat and whisk in the cocoa (or cacao) powder, maple syrup, and almond butter (if using) until smooth. Add a pinch of sea salt to taste.
7. Freeze for 20 at least 20 minutes and then remove and slice into bars and enjoy!
8. Store in the fridge or freezer as the chocolate will melt if kept at room temperature for to long.