Healthy peanut caramel bars
Prep time
Total time
  • 1 cup (185 g) cashews
  • ½ cup (60 g) coconut flour or dry shredded coconut
  • ½ cup (50 g) oats
  • 3 tablespoons honey or agave syrup
  • 1 tablespoon vanilla extract
  • 2 tablespoons coconut milk or any other non dairy milk
  • ¼ teaspoon salt
  • ½ cup (45 g) salted peanuts roughly chopped + 2 tablespoons for garnish
  • 2 cups (220 g) pitted medjool dates
  • 2 tablespoons peanut butter
  • 2 tablespoons vanilla extract
  • 1 tablespoon coconut oil
  • 2 tablespoons coconut milk or any other non dairy milk
  • 90 g sugar free dark chocolate
  1. Add cashews in a food processor and blend for 2 minutes.
  2. Add the coconut flour, oats, honey, vanilla, coconut milk, salt to the mixture and blend until a dough is formed. Add the peanuts and blend for a few seconds.
  3. Transfer mixture to a baking paper and press with a dough roller to form a rectangular shape of 1 cm height. Pop dough in the freezer to set.
  4. While the dough layer is setting in the freezer, prepare the caramel.
  5. Add in the blender pitted dates, peanut butter, vanilla, coconut oil, coconut milk and blend until smooth and creamy, scrapping down the sides. Set aside.
  6. Remove the dough layer from freezer, top it with the caramel and sprinkle with the 2 tablespoons of the chopped peanuts. Pop back in freezer for 15 minutes to harden.
  7. After ten minutes into freezing, melt the chocolate in a ben mari. When set, remove the dough layer from freezer and carefully slice into 10-12 even mini rectangles.
  8. Carefully dip half of them into the chocolate and drizzle the rest with chocolate.
Recipe by - Delicious & Nutritious at