No-Bake Chocolate Caramel Shortbread Bars

With summer quickly approaching in the northern hemisphere, we need some no-bake treats on hand! There’s always a point when it gets too hot to bake, but I don’t want to stop making healthy-ish desserts no matter what the weather’s like.

These easy shortbread caramel bars definitely fit the bill, and they’re kept in the freezer, so the almond flour base stays nice and crisp. It’s a bit like a date caramel twix bar, or a no-bake millionaire, and delicious.

Gluten-free, grain-free, and vegan (fully if using maple syrup) it’s also a good pantry treat that doesn’t need any outlandish ingredients. Even including salt and vanilla, you need just nine ingredients altogether.

Ingredients

• Almond Flour: the superfine flour from Bob’s. You can also use almond meal.
• Coconut: my shredded coconut is very fine, tiny pieces. If yours is a bit larger, you can blend it up a bit before making the base.
• Vanilla: powder, extract, or paste. Double the amount if using extract.
• Sea Salt: both the base and filling are a bit bland without.
• Nut Butter: almond butter will give a nice strong almond flavour, but use whatever you prefer.
• Honey or Maple Syrup: use the latter for fully vegan bars.
• Coconut Oil: no sub here – it helps with the good crisp crack of the base.
• Dates: soak beforehand if needed so that they blend properly.
• Dark Chocolate: for coating, use whatever cacao percentage you like (mine is 70%).

Step by Step

Notes and Substitutions

Try hazelnut flour in place of almond for a slight twist. Change up the nut butter as you like, based on your personal preference. Peanut butter will make the bars taste only of peanut.

Substitute cinnamon or another common spice for vanilla if you’d like. Cardamom is nice.

If needed, add a splash of non-dairy milk to the caramel mixture. Start with a tablespoon and work your way up if it’s not smooth enough.

If you don’t have a food processor, I recommend coconut sugar caramel instead of the date caramel. This can be made on the stovetop and doesn’t require a mixer. Alternatively, use very soft dates and plenty of elbow grease, and mash with a fork.

This recipe was adapted from my dark chocolate coconut bars.

More No-Bake Desserts

Chocolate Puffed Quinoa Bars
Edible Vegan Cookie Dough
Vegan Chocolate Mousse
Dreamy Peanut Butter Banana Popsicles
Chocolate Mousse Tart

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