Chocolate Chip Date Caramel Bars
Chocolate chip date caramel bars are no bake, soft and sweet, high in protein and fiber and easy to mix in one bowl. This dairy free and gluten free 4-ingredient recipe is easy to make ahead, and keep frozen for a grab and go snack.
Servings: 8
Calories: 103kcal
Equipment
- blender or food processor
Ingredients
- 1 cup Medjool dates 8 dates
- ¼ cup peanut butter or any nut butter
- ¼ cup milk coconut or any milk
- 1 teaspoon vanilla
Instructions
Prep
- Soak the dates in a pot of just-boiled water for 10 minutes. Pit them. If using coconut milk, set the can in a just-boiled pot of water so the solids and liquids combine, stir until you have a creamy milk. Line a loaf pan with parchment paper so the two sides hang over.
Make date bars
- Add dates, peanut butter, milk and vanilla to a blender or food processor.
- Process until the dates are broken down and you have a thick batter.
- Add the batter to a frosting bag or a ziplock bag with the tip cut. Pipe caramel date mixture into pan wells, molds, or even a mini muffin pans.
- Level tops with a spoon and sprinkle top with chocolate chips.
- Freeze for about 30 minutes or less, until you can remove the bars.
Video
Notes
Refrigerated. In a sealed container, these peanut butter date bars last 1 week.
Frozen. In a sealed container in the freezer, these peanut butter date bars will last 6 months. Dates will prevent them from freezing too hard so you can eat them straight out of the freezer.
Frozen. In a sealed container in the freezer, these peanut butter date bars will last 6 months. Dates will prevent them from freezing too hard so you can eat them straight out of the freezer.
Nutrition
Calories: 103kcal | Carbohydrates: 16g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 0.2mg | Sodium: 38mg | Potassium: 187mg | Fiber: 2g | Sugar: 14g | Vitamin A: 43IU | Calcium: 26mg | Iron: 0.3mg
