Lauren Kelly Nutrition

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Salted Caramel Dark Chocolate Bars {No Bake, Vegan, Gluten Free, Dairy Free}

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With Valentine’s day coming up soon, why not make a dessert that’s healthier, vegan, gluten free AND still tastes crazy delicious?

Make these No Bake Salted Caramel Dark Chocolate Bars this Valentine's Day! They are vegan, gluten-free, dairy free and guilt free! I am all for giving your sweetheart something sweet for Valentine’s Day, but why not make them a little healthier?  There’s something about Valentine’s Day and salted caramel.  Maybe it reminds me of when my dad would give me those chocolates in the heart shape every year and the only one I would eat (and not spit out) was the chocolate caramel! These are ooey-gooey and taste sinful even if they are packed with fiber, antioxidants and healthy fats.  No one has to know, it’ll be our secret.  And add the fact that these babies are no bake?  This just got real guys.  I am so excited about these!

Check out this fun video which shows how easy these are to make!
https://youtu.be/oC_3_lNw2eQ

Make these No Bake Salted Caramel Dark Chocolate Bars this Valentine's Day! They are vegan, gluten-free, dairy free and guilt free!I personally love dark chocolate, especially with the salted caramel, but you can easily use milk chocolate if you’d like.  These are so easy to make, so use what you already have at home!

Make these No Bake Salted Caramel Dark Chocolate Bars this Valentine's Day! They are vegan, gluten-free, dairy free and guilt free!

Make these No Bake Salted Caramel Dark Chocolate Bars this Valentine's Day! They are vegan, gluten-free, dairy free and guilt free!
3.5 from 2 votes
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Salted Caramel Dark Chocolate Bars

Course Dessert, treat
Servings 9 bars
Author Lauren Kelly Nutrition

Ingredients

  • For the crust:
  • 1/2 cup almond flour I used Bob's Red Mill
  • 1/4 cup flax meal or ground flax
  • 2 tablespoons dark cocoa powder
  • 2 tablespoons 100% pure maple syrup
  • 1 teaspoon coconut oil melted
  • 1/8 teaspoon salt
  • For the caramel:
  • 1/3 cup unrefined sugar
  • 1/4 cup coconut cream
  • 1/8 teaspoon salt
  • For the Topping:
  • 10 ounces dark chocolate chips

Instructions

  1. Place parchment paper on the bottom of a 9 x 9 inch baking pan. Spray with baking spray on top of parchment paper.
  2. Mix all of the ingredients together to make the crust.
  3. Press crust onto bottom of the pan. Place in the refrigerator while you make the caramel.
  4. Mix all the ingredients for the caramel together in a small saucepan over a low heat.
  5. Stir continuously while it thickens, about 3-4 minutes.
  6. Remove from heat.
  7. Pour caramel ontop of chocolate crust.
  8. Melt chocolate chips in the microwave or in a sauce pan over low heat. Pour on top of caramel sauce.
  9. Place in the refrigerator for at least an hour to harden.
  10. Cut into 9 bars. Eat immediately and store leftovers in an air tight container in the refrigerator.

Nutrition Facts
Serving Size 1 bar
Amount Per Serving
Calories 214 Calories from Fat 122
% Daily Value*
Total Fat 13.5g21%
Saturated Fat 7.2g36%
Trans Fat 0.0g
Cholesterol 0mg0%
Sodium 7mg0%
Potassium 77mg2%
Total Carbohydrates 26.6g9%
Dietary Fiber 2.3g9%
Sugars 20.0g
Protein 4.0g

*Nutrition information not guaranteed, provided by www.caloriecount.com

If you like these (can’t blame you) you just might like these too:

Dark Chocolate Salted Caramel Pretzel Bark

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Pumpkin Dark Chocolate Bark

This 4 ingredient Pumpkin Dark Chocolate Bark is the perfect healthy, sweet and salty treat! www.laurenkellynutrition.com

Salted Caramel and Pecan Chocolate Tarts

Salted Caramel & Chocolate Pecan Tarts

Mint Chocolate Mint Cheesecakes 

Mint Chocolate Mini Cheesecakes made with Greek yogurt from The Greek Yogurt Cookbook!

I hope you enjoy these Salted Carmel Dark Chocolate Bars too! I can’t wait to make them again for all 4 of my sweeties 🙂  What’s your favorite treat for Valentine’s Day?

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Comments

  11. I love the ingredients in the filling…just fantastic!! I am always into any thing chocolate, and your bars are tempting me so! I have a friend that would love your blog…I’m going to pass your blog name to her later on. Really nice, Lauren!!

    Reply

  17. C’mon now girl, look how ooey and gooey these are. I just want to reach in my screen and grab one, or ten. You make healthy look good. And you know that means a lot coming from this girl.

    Hope we get to see each other this year. I’m starting to map out my conference hopping schedule.

    Reply

  19. Ok, I am making these right now and I am having trouble with the crust?!? Are the measurements out? There is no way that the crust could line the bottom of a 9×9 pan and in fact I am can’t even spread it thin enough for my 8×8? Help!?

    Reply

    • Hi Susie! The crust is relatively thin but it did spread on my 9 x 9 pan. Maybe try a loaf pan? Let me know how they turn out!

      Reply

      • OK, so wetting my fingers I managed to press the crust almost out to the edges of my 8×8 pan. Close enough!

        My caramel layer also had difficulties, but I think that may have been due to my coconut cream. Where I live some of the options are limited… so my coconut cream came was not in a tetra pack like the one you linked to. It was in a little box with a plastic bag inside and it was quite solid, the instructions said to warm it up to liquify it. Anyway, my sugar/coconut cream/salt layer was in the pot… VERY dry even after a fair while of being on the stove. So I felt like I needed to add some liquid. I added a bit of coconut oil and water and it turned into more what I was expecting it to be and it did slowly dry up a bit like your instructions said (after about 5-8 minutes?) However it never did turn brown, and when I spread it over the cold crust it firmed up even more and became quite thick! Lol!

        So I added the chocolate layer, no problem 🙂 and chilled it. We just ate some for our dessert and although ours is definitely not caramel like (a bit more like a nanaimo bar) it is still quite yummy!

        Reply

  21. Hello,
    Can I use all purpose flour instead of the almond and flax meal and we don’t have coconut cream, regular coconut milk would work?

    Reply

    • Hi Vivian! I am not exactly sure being that I haven’t tried it this way, but I bet you can try condensed milk instead of coconut cream? I bet you can try AP flour as well. Please come back and let me know how it comes out! Thanks!

      Reply


  22. I made these for a potluck and they went over very well! The crust was a little sticky and I was able to press it most of the way to the edges. Next time, I’ll keep a little extra coconut oil out to coat my fingers. I didn’t find flax so I used crushed hemp seeds, which are highly nutritious. How did you get the caramel to be so brown and gooey? I cooked it for quite a bit longer than 3-4 minutes and on a little higher heat, but it didn’t help much (it was like a layer of white sweetness–still good, but didn’t taste like caramel to me). The melted chocolate was very smooth on top, unlike your photo. How did yours come out looking so “bumpy”? All in all, these were delicious and I’d make them again.

    Reply

    • Hi Lisa! I am glad you liked them! Maybe mine looked bumpy because of the way I poured it in? I am not sure, but I am happy they tasted good!

      Reply


  23. I followed the recipe to the T, and they taste amazing, but they never firmed up quite right – not enough to served as bars.

    Reply

    • Hi Allie! I’ve placed mine the refrigerator and even freezer for 15 minutes just to harden a bit. Hope that helps!

      Reply

  25. Is there a way I can make these without coconut? My sister gets allergic reactions to coconut. It looks really yummy though!!

    Reply

    • Hi Jessica. If you don’t want it to be vegan, you can try regular heavy cream or half and half instead of coconut cream however, I have not tried this! Please come back and let me know how it came out? Thanks for stopping by!

      Reply

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  4. […] and Qigong Chocolate Sunbutter Cups ~ The Pistachio Project Choco-Coco Snackaroons ~ Loula Natural Salted Caramel Dark Chocolate Bars {No Bake, Vegan, Gluten & Dairy Free} ~  Lauren Kelly […]

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