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Chocolate Salted Caramel Protein Bars

Delicious and nutritious bars that combine chocolate and salted caramel flavors while providing a protein-packed snack for any occasion.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 12 bars
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 cup chocolate protein powder (non-dairy if vegan) Adds protein and chocolate flavor. Use your favorite brand.
  • 1 cup almond butter (or nut butter of choice) Serves as the base and provides healthy fats.
  • 1/2 cup almond flour Gives texture and is gluten-free.
  • 1/4 cup non-dairy milk (unsweetened) Ensures the mix comes together smoothly.
  • 16-18 large medjool dates (pitted, soaked in warm water for 5 minutes) Naturally sweetens the caramel layer. Make sure they’re soft for better blending.
Topping Ingredients
  • 1/2 cup dark chocolate chips (non-dairy if vegan) Melts beautifully for the topping.
  • 1 tablespoon coconut oil Helps the chocolate melt smoothly.
  • 1/2 teaspoon vanilla extract Adds depth to the flavors.
  • 1/2 teaspoon salt Enhances sweetness and balances flavors.
  • coarse sea salt (optional topping) Adds a nice crunch and burst of flavor.

Method
 

Preparation
  1. In a large bowl, mix together the chocolate protein powder, almond flour, almond butter, and 1/4 cup of non-dairy milk until your mixture is thick. If it seems too dry, add more non-dairy milk as needed for consistency.
  2. Firmly press this thick mixture into an 8x8 glass pan lined with parchment paper. Use a spatula to smooth it out evenly across the bottom.
  3. In a high-speed blender, blend the soaked medjool dates, 1/2 cup of non-dairy milk, vanilla extract, and salt until the mixture is completely smooth.
  4. Carefully spread this smooth date mixture over your protein layer in the pan, making sure to cover it evenly.
  5. In a microwave-safe bowl, melt the dark chocolate chips and coconut oil together, heating in short increments to prevent burning, stirring in between until fully combined.
  6. Pour the melted chocolate over the caramel layer, using a spatula to spread it evenly. Optionally, sprinkle coarse sea salt on top for an extra touch of flavor.
  7. Place the pan in the fridge for about 15 minutes to set. Once firm, slice into bars and enjoy!

Notes

Store in an airtight container in the refrigerator for up to one week. These bars can also be frozen for up to three months wrapped individually.