What better way to ease ourselves into the first month of the year than with some delicious raw, chocolatey treats?! I actually can’t believe that we’re basically two weeks into January already. I’m still not over the fact that Christmas has been and gone for practically a whole other year! However, I’m starting to get a little excited about the approaching of Spring and some lighter, warmer evenings! I’m such a Summer person and although I do love big cosy jumpers and coats, I’ve had enough of this cold weather now!
These Nutella style caramel bars are SO addictive.. you have been warned! I love making different variations of caramel slices and experimenting with all of the different flavour combinations. These ones are three layers of triple chocolatey heaven with a crunchy chocolate hazelnut base, creamy chocolate cashew centre and crunchy dark chocolate topping! If you’re a chocolate fan, these are just the thing for you!
Also.. if you follow a plant based diet or are taking part in Veganuary this year then good news.. because these are also completely vegan! They’re also gluten and refined sugar free, so hopefully suitable for most! I actually feel like raw caramel slices are one of the easier raw dessert varieties to make, despite looking a little complicated. Once you’ve nailed the basics, you can get creative and test out different fillings and flavour combos! That’s
No- Bake Nutella Caramel Bars
Ingredients
Base:
- 1 cup hazelnuts
- 3 tbsp cacao powder
- 3/4 cup dates
- 2 tbsp coconut oil
- Pinch sea salt
- Dash vanilla powder/extract
- 4 scoops Good Guru Vegan vanilla Protein 40g
- Dash of water
Caramel:
- 1 cup cashews
- 1/2 ripe avocado
- 4 tbsp maple syrup
- 2 tbsp coconut oil
- 1/2 cup almond milk
- Dash vanilla
- 4 tbsp cacao powder
Topping:
- 75 g dark chocolate
- Tsp coconut oil
Instructions
- To make the base, add the hazel nuts into a food processor and blitz to form a rough flour.
- Add in the remaining ingredients and blend until sticky and well combined.
- Press this into the base of a brownie tray and pop into the freezer to chill.
- Meanwhile, combine all of the caramel ingredients in the food processor and blend everything together until you're left with a smooth caramel.
- Spread this over the base and add a touch of sea salt before returning these to the freezer.
- For the final stage, melt the chocolate and coconut oil together, then pour this over the caramel bars. Allow these to set in the freezer for 4 hours or overnight.
- Using a knife dipped in hot water, carefully slice into portions and dig in!
