Caramel Chocolate Peanut Butter No Bake Bars

These are our fan favorite Chocolate Peanut Butter No Bake Bars elevated with a thin layer of date caramel and next level delicious! They are still super simple, require just 15-20 minutes prep time and are gluten-free, vegan and so yummy!

Caramel Chocolate Peanut Butter No Bake Bars gluten free healthy dessert recipe
Caramel Chocolate Peanut Butter No Bake Bars

A healthy gluten-free dessert to satisfy your sweet tooth!

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So excited for you to try these gluten-free Caramel Chocolate Peanut Butter No Bake Bars!

The are our fan favorite Chocolate Peanut Butter No Bake Bars elevated with a thin layer of date caramel and they are next level delicious!

They are still super simple, made with real whole food ingredients, require just 15-20 minutes prep and are gluten-free, vegan and so yummy!

A perfect healthy gluten-free treat to satisfy your sweet tooth!

Caramel Chocolate Peanut Butter No Bake Bars gluten free healthy dessert recipe

And they are so easy to make!

They come together in 15 -20 minutes and then set in the refrigerator.

All you need is 9 ingredients:

natural peanut butter

maple syrup

almond flour or gluten-free oat flour (I used almond flour here)

chocolate chips (semi-sweet, dark or dairy-free)

coconut oil

pitted dates

almond butter

vanilla extract

sea salt

Caramel Chocolate Peanut Butter No Bake Bars gluten free healthy dessert recipe

So let’s make them!

Just like the Chocolate Peanut Butter No Bake Bars, first you make the peanut butter layer.

The peanut butter layer is just 3 ingredients:

peanut butter (or nut/ seed butter of choice)

maple syrup and

almond flour (or gluten-free oat flour).

All you do is heat the peanut butter and maple syrup over low heat. Stir in almond flour (or gluten-free flour) and press into the pan.

Caramel Chocolate Peanut Butter No Bake Bars gluten free healthy dessert recipe

Then make the caramel layer.

The caramel layer is a date caramel and it is just 5 ingredients:

dates

maple syrup

almond butter (or nut/ seed butter of choice)

vanilla extra and

a pinch or two of sea salt.

Using a food processor, pulse the dates until they are broken down into a paste, then add in the remaining ingredients and pulse until well combined and smooth.

Then spread the date caramel over the peanut butter layer.

Caramel Chocolate Peanut Butter No Bake Bars gluten free healthy dessert recipe

Finally, finish it with a chocolate layer!

Slowly melt the chocolate and coconut oil slowly until nice and smooth.

Pour the melted chocolate over the date caramel layer and that’s it!

That’s it!

Refrigerator for 2-3 hours, or until set and you’re ready to slice into squares!

Pro tip: Before slicing them let them sit at room temperature for about 10 minutes.  If you slice into them when they are just out of the refrigerator, the chocolate my crack. But if you wait 10 minutes, they will slice cleanly

And look at those layers!

Caramel Chocolate Peanut Butter No Bake Bars gluten free healthy dessert recipe

3 layers of pure yumm!

Each layer is delicious by itself but together it is dreamy!

And they store well in the fridge or freezer for weeks (if they last that long!).

Hope you love them a much as we do!

For more No Bake Treats, have you tried our:

Mini Chocolate Peanut Butter Cups

Almond Butter Chocolate Chip Energy Bites

No Bake Cookie Dough Truffles

PIN it!

Scroll down for recipe and leave a rating/ comment if you love them!

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Recipe

 

Caramel Chocolate Peanut Butter No Bake Bars gluten free healthy dessert recipe
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Caramel Chocolate Peanut Butter No Bake Bars

These are our fan favorite Chocolate Peanut Butter No Bake Bars elevated with a thin layer of date caramel and next level delicious! They are still super simple, require just 15-20 minutes prep time and are gluten-free, vegan and so yummy!
Prep Time20 minutes
Cool in refrigerator3 hours
Course: Cookies and Bars, Dessert, Snack
Cuisine: Gluten-Free, Dairy-Free Optional, Egg-Free, Vegan, No Bake
Keyword: chocolate peanut butter easy desssert, gluten free, no bake, easy dessert, easy gluten-free dessert, chocolate peanut butter no bake bars, gluten-free vegan paleo dessert
Author: Healthy Gluten-free Family

Ingredients

Peanut Butter Layer

  • 1 cup creamy natural peanut butter or nut/ seed butter of choice
  • ¼ cup maple syrup
  • 1 cup almond flour or gluten-free oat flour I used almond flour here

Date Caramel Layer

  • 1 cup pitted dates
  • 1/3 cup creamy almond butter or nut butter/ seed butter of choice
  • 3 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 2 large pinches sea salt

Chocolate Layer

  • 1 cup chocolate chips of choice semi-sweet or dark chocolate or dairy free chocolate
  • 1 tablespoon coconut oil
US Customary - Metric

Instructions

Make Peanut Butter Layer

  • Line an 8 x 8 inch square pan with parchment paper so that sides are over-hanging or tucked in and set aside.
  • In a small sauce pan, on low heat, mix peanut butter and maple syrup until combined and smooth -- approximately 2 minutes.
  • Remove from heat, add almond or oat flour and stir until well combined. The mix will be thick.
  • Transfer mix to the prepared pan and press into pan to spread evenly. I like to press the mix down with a spatula to make sure it is even. Set aside.

Make Date Caramel Layer

  • Add the dates to a food processor and process until broken down into a smooth paste. Add remaining ingredients and process until well combined.
  • Spread evenly over baked cookie base.

Make Chocolate Layer

  • Wipe the sauce pan clean, then heat chocolate chips and coconut oil on low heat, stirring frequently until melted and well combined.
  • Remove from heat, then pour chocolate evenly over caramel layer. (rock pan side to side a bit to make sure even as needed)

Chill, Slice and Enjoy!

  • Refrigerate 2-3 hours, until firm
  • Remove from refrigerator and let bars rest at room temperature for about 10 minutes before cutting. If they are cold, the chocolate may crack a bit when slicing. Slice into squares.
  • Store in the refrigerator in an air tight container for 1-2 weeks. Can be frozen up to 3 months.
Tried this recipe?Mention @HealthyGFFamily or tag #HealthyGFFamily!

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