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Raw Caramel Carob Mocha Bars {vegan, gf, soy free}

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Last week, I posted a picture of all the delicious goodies I made for the NYC Blogger Brunch. A lot of you asked me for the recipe for the Raw Caramel Carob Mocha Bars, so I’m here to deliver! 

Raw Caramel Carob Mocha Bars via Fitful Focus

These come with a warning, though. Do not make them unless you have a bunch of people to share with. Otherwise, you WILL eat the every. single. bar. 


Raw Caramel Carob Mocha Bars via Fitful Focus

So rich. So yummy. The deliciousness comes from the sweetness of dates and an abundance of healthy fats – nuts and coconut oil. Why oh why do you taste so good, fat?!

Raw Caramel Carob Mocha Bars via Fitful Focus

Excuse me while I drool over these Raw Caramel Carob Mocha Bars! Come snag the recipe! #vegan #glutenfree

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I based the recipe off of one in this book, which I highly recommend you get. They are easy to make in that they don’t require any baking, but a bit of a b**ch on your food processor. Prepare it to do some serious work. Alright, without further ado, the recipe!

Raw Caramel Carob Mocha Bars {vegan, gluten & soy free}
Serves 12
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For the crust
  1. 1 cup raw almonds
  2. 1 cup pitted dates
For the caramel layer
  1. 1/2 cup cashew butter*
  2. 1/4 cup melted coconut oil
  3. 1 cup pitted dates
  4. pinch of salt
  5. 1/2 tsp vanilla extract
For the carob mocha layer
  1. 1/3 cup melted coconut oil
  2. 2 tbsp carob powder
  3. 1.5 tbsp finely ground coffee
  4. 1/4 cup liquid sweetener (I used NuNaturals Simple Syrup)
Instructions
  1. Line a baking pan with parchment paper.
For the crust
  1. In a food processor, pulse the almonds into flour.
  2. Add dates and process until it all sticks together.
  3. Press into bottom of backing pan and refrigerate while you make your other layers.
For the caramel layer
  1. Process the cashew butter, coconut oil, pitted dates, salt, and vanilla extract until it forms a caramel consistency.
  2. Spread caramel over the crust.
For the mocha layer
  1. Mix coconut oil, carob powder, coffee, and sweetener in a small bowl, blender, or processor.
  2. Pour on top of the caramel layer.
  3. Refrigerate until set (overnight is your best bet), cut and serve!
Notes
  1. *To make cashew butter from scratch, simply process 16oz raw cashews until they form a nut butter consistency and oils begin to separate. This will take 15+ minutes. You will have leftover cashew butter.
Nutrition Facts for 1/12th of recipe
  1. 269 Calories, 21.5g Fat, 17g Carbs, 3.5g Fiber, 4.5g Protein
Adapted from Rawesome Vegan Baking
Adapted from Rawesome Vegan Baking
Fitful Focus https://fitfulfocus.com/
Let’s chat:
Ever made or tried a raw dessert? 
What’s your go-to dessert?

Also, don’t forget about the NuNaturals Giveaway (I used NuNaturals in these bars!). There will be FOUR WINNERS! Get all the details here and/or enter below! 

NuNaturals Giveaway via Fitful Focus
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Comments

  3. These look amazing!

    Yes I have made many raw dessert, I don’t have a fav other than Nanimo Bars, Congo
    Bars, or maybe Raw Pumpkin or Mocha Chocolate “Cheesecakes”. I do have another one posting soon that might be my new fall favorite. 😉

    Go to dessert, I don’t really have one as it depends on my mood!
    Sarah recently posted…Freaky Frankenstein SmoothiesMy Profile

    Reply

    • ooooo good idea with the mint cocoa syrup :). – You could try that with the mocha layer! It will either turn out fudgey or like ice cubes – hopefully fudgey! Let me know how it turns out if you try that!

      Reply

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