No-Bake Healthy Caramel Candy Bars - FOOD PHOTO SNAP I'm pretty sure every Saturday ...

... could be improved with something sweet. Am I right or am I right?

So these bars don’t need any baking and there really are only a few ingredients in them. The main thing is that these are a much better option to eating candy bars no matter who you are. They’re gluten free, dairy free, vegan, and yata-yata-yata, you get the point -> “healthy”.

--No-Bake Healthy Caramel Candy Bars--

If you thought a healthified version of your favorite candy bar could never taste amazing, think again. These sneaky treats are quick and don't require any baking.

Prep Time 25 minutes
chilling time 2 hours
Servings 15 bars

--Ingredients--
Date Caramel:
2 cups pitted dates 220g
2 tablespoons 32g natural peanut butter
1/4 cup coconut cream 60ml *see note
1 teaspoon pure vanilla extract
3/4 teaspoon sea salt
Crust Layer:
1/4 cup prepared date caramel recipe above
1/2 cup 65g raw peanuts
1/2 cup 65g raw cashews
1/3 cup 50g gf oat flour
2/3 cup unsweetened dessicated coconut shreds
1/2 teaspoon sea salt
Chocolate Layer:
4 ounces unsweetened baking chocolate vegan if needed
1 tablespoon maple syrup or honey
1 tablespoon coconut cream *see note

--Instructions--
Date Caramel:
The first step is soaking the dates. They need at least 2 hours to blend well, but up to overnight is even better. Simply place them in a glass or metal bowl and pour boiling water (or very hot) over them and let them sit until softened.
Drain the dates and add them to a blender or food processor along with the other ingredients for the date caramel. Pulse until completely smooth and blended.
Crust Layer:
Scrape the caramel into a separate bowl and add about 1/4 cup of it back to the blender. Add the other ingredients for the crust layer to the blender and pulse until it comes together into a thick, slightly crumbly mixture (you'll most likely need to scrape the sides a few times between pulses).
Line a medium sized pan (such as an 8x8 or a 9x11) with parchment and press the crust mixture into it tightly.
Now add the rest of the prepared date caramel to the top and smooth into an even layer with a rubber spatula. Chill in the freezer for at least an hour.
Chocolate Layer:
Melt the coconut oil and unsweetened chocolate in a double boiler over low heat, stirring gently. Once smoothly melted, stir in the maple or honey and pour out over the top of the chilled bars. Allow the chocolate to set before cutting into bars and serving slightly chilled.
Store in the fridge in an airtight container.
--Recipe Notes--
Coconut cream can be purchased on it's own at stores like Trader Joe's or you can simply use a can of full-fat coconut milk. Chill the can and use the thick cream on the top of the can that separates from the liquid.