Loading...

Line an 8x8 inch or 9x9 inch baking dish with parchment paper, leaving an overhang on the sides to easily lift the bars out later. Set aside.

In a large mixing bowl, combine the almond flour, vanilla protein powder, creamy almond butter, 1/4 cup maple syrup, 2 tablespoons plant-based milk, and fine sea salt for the cookie base. Mix until a thick, crumbly dough forms. If the mixture is too dry, add an additional 1/2 to 1 tablespoon of plant-based milk until it comes together.

Press the cookie base mixture firmly and evenly into the bottom of the prepared baking dish. Use the back of a spoon or your hands to create a compact, flat layer. Place the dish in the freezer while you prepare the caramel.

In a food processor, combine the pitted Medjool dates, 1/4 cup creamy almond butter, 2 tablespoons maple syrup, vanilla extract, and 2 tablespoons plant-based milk for the date caramel. Process until completely smooth and creamy, scraping down the sides as needed. If the mixture is too thick, add an additional 1/2 to 1 tablespoon of plant-based milk until it reaches a spreadable consistency.

Retrieve the baking dish from the freezer. Evenly spread the date caramel sauce over the chilled cookie base layer. Return the dish to the freezer for 15-20 minutes to allow the caramel to firm up slightly.

While the caramel chills, prepare the chocolate topping. In a microwave-safe bowl, combine the dairy-free dark chocolate chips and coconut oil. Microwave in 30-second intervals, stirring well after each, until the chocolate is completely melted and smooth. Alternatively, melt over a double boiler.

Remove the dish from the freezer. Pour the melted dark chocolate over the firm caramel layer, spreading it evenly to cover the entire surface.

Immediately sprinkle the flaky sea salt generously over the wet chocolate topping. This will adhere as the chocolate sets.

Place the baking dish back into the freezer for at least 1 1/2 to 2 hours, or until all layers are completely firm. This is crucial for clean slicing.

Once firm, lift the bars out of the dish using the parchment paper overhang. Place on a cutting board and use a sharp knife to cut into 12-16 squares or rectangles. Store leftover bars in an airtight container in the refrigerator for up to 1 week or in the freezer for longer.


Line an 8x8 inch or 9x9 inch baking dish with parchment paper, leaving an overhang on the sides to easily lift the bars out later. Set aside.

In a large mixing bowl, combine the almond flour, vanilla protein powder, creamy almond butter, 1/4 cup maple syrup, 2 tablespoons plant-based milk, and fine sea salt for the cookie base. Mix until a thick, crumbly dough forms. If the mixture is too dry, add an additional 1/2 to 1 tablespoon of plant-based milk until it comes together.

Press the cookie base mixture firmly and evenly into the bottom of the prepared baking dish. Use the back of a spoon or your hands to create a compact, flat layer. Place the dish in the freezer while you prepare the caramel.

In a food processor, combine the pitted Medjool dates, 1/4 cup creamy almond butter, 2 tablespoons maple syrup, vanilla extract, and 2 tablespoons plant-based milk for the date caramel. Process until completely smooth and creamy, scraping down the sides as needed. If the mixture is too thick, add an additional 1/2 to 1 tablespoon of plant-based milk until it reaches a spreadable consistency.

Retrieve the baking dish from the freezer. Evenly spread the date caramel sauce over the chilled cookie base layer. Return the dish to the freezer for 15-20 minutes to allow the caramel to firm up slightly.

While the caramel chills, prepare the chocolate topping. In a microwave-safe bowl, combine the dairy-free dark chocolate chips and coconut oil. Microwave in 30-second intervals, stirring well after each, until the chocolate is completely melted and smooth. Alternatively, melt over a double boiler.

Remove the dish from the freezer. Pour the melted dark chocolate over the firm caramel layer, spreading it evenly to cover the entire surface.

Immediately sprinkle the flaky sea salt generously over the wet chocolate topping. This will adhere as the chocolate sets.

Place the baking dish back into the freezer for at least 1 1/2 to 2 hours, or until all layers are completely firm. This is crucial for clean slicing.

Once firm, lift the bars out of the dish using the parchment paper overhang. Place on a cutting board and use a sharp knife to cut into 12-16 squares or rectangles. Store leftover bars in an airtight container in the refrigerator for up to 1 week or in the freezer for longer.
