Raw Chocolate Caramel Bars

By Chef: Iselin Støylen
Posted: December 3, 2014


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A completely scrumptious and gooey 4 part layered treat with a raw chocolate brownie crust, cashew vanilla cream, salty-caramel spread and pure raw chocolate for the perfect finishing touch. Enjoy!


Cashew-vanilla layer
  • 2 cups/4dl cashews
  • 3 tbsp agave
  • 3 dates*
  • 1/3 tsp fresh, raw vanilla powder
Caramel spread
  • 13 dates*
  • 1/3 tsp salt
  • 2 tbsp water


  1. Start by adding ingredients for the brownie to a food processor.
  2. Process until everything sticks together then press it out in a lined tin. Repeat with the cashew-vanilla layer and the caramel sauce.
  3. To make the chocolate simply heat coconut oil very carefully and stir in the cacao and sweetener.
  4. Spread on top of the cake and let it cool until the chocolate has hardened, slice and serve!


*All the dates need to be pitted. I prefer to use soft, medium sized dates. If you use medjool dates you may want to soak them a few hours before use. You will also need to adjust the recipe a little, as medjool dates are larger than the ones I use. **Stevia is not really raw, but I don’t mind using it in my recipes. You can substitute stevia for one teaspoon agave, but I tend to notice that stevia works better.