Chocolate Date Caramel Protein Bars
Fudgy vegan chocolate protein bars with a smooth date caramel center and a dark chocolate topping. A simple no-bake snack that doubles as dessert.
Equipment
- food processor
- small pan
- parchment paper
- microwave-safe bowl
- spatula
Ingredients
For the chocolate protein base:
- ¾ cup soft pitted dates 120g
- 5 tablespoons smooth nut butter 80g, or tahini
- 2 ounces vegan dark chocolate 60g, melted
- ⅓ cup cacao powder 30g
- 1.4 ounces unflavored pea protein powder 40g; measure using your product’s weight-to-volume information
- 2-3 tablespoons plant-based milk as needed, e.g. oat
- 1 pinch salt
For the date caramel:
- 1 cup soft pitted dates 150g
- 1 ½ tablespoons smooth nut butter or tahini
- 2-3 tablespoons warm water as needed
- 1 pinch salt
- ½ cup unsalted peanuts 70g, roughly chopped
For the chocolate topping:
- 2.8 ounces vegan dark chocolate 80g
- 1 teaspoon coconut oil optional
Instructions
- Prepare the pan. Line a small loaf pan with parchment paper, leaving an overhang on two sides so you can lift out the bars once set.
- Make the chocolate base. Place the dates in a food processor and process into a sticky paste. Add the nut butter, melted chocolate, cacao powder, pea protein powder, and salt. Process until combined, scraping down the sides as needed. Add the milk 1 tablespoon at a time until the mixture is soft and fudgy but still very thick. It should not pour.
- Press into the pan. Transfer the mixture to the prepared pan and press firmly into an even layer with the back of a spoon or a spatula. Refrigerate while you make the caramel.
- Make the caramel. Process the dates, nut butter, salt, and 2 tablespoons warm water until smooth, stopping to scrape down the sides. Add the remaining tablespoon of water only if needed. The caramel should be thick and spreadable.
- Add the caramel and peanuts. Spread the caramel evenly over the chocolate base. Sprinkle ½ cup (70 g) roughly chopped roasted peanuts over the caramel and gently press them into the surface. Refrigerate for 10-15 minutes to firm up slightly.
- Add the chocolate topping. Melt the chocolate with the coconut oil, if using, in short bursts in the microwave, stirring between each burst. Pour over the peanut caramel layer and gently spread or tilt the pan to cover the surface.
- Chill and slice. Refrigerate for at least 1 hour, or until fully set. Lift out using the parchment paper and slice into 10 bars. Wipe the knife between cuts for cleaner edges. Keep refrigerated in an airtight container.
Notes
- Dates: Measure after removing the pits. Cup measurements are approximate because date size and packing vary; weights are more reliable.
- Protein powder: Scoop sizes and cup weights vary considerably between brands. Use 40 g for the closest match to the original recipe, then adjust the milk as needed.
- Tahini: The original recipe also works with tahini in place of nut butter. For the base, use 80 g; its tablespoon weight may differ from nut butter.
- Softening dates: If needed, soak firm dates in warm water for about 10 minutes, then drain well. This adds to the preparation time.