Ingredients
Scale
For the base
- 1 cup (100 g) walnuts
- ½ cup (90 g) soft, pitted dates
- 1 teaspoon vanilla extract
- Pinch of salt
For the date caramel
- 1 cup (180 g) soft, pitted Medjool dates
- ¼ cup (60 g) smooth peanut butter or almond butter
- ¼ teaspoon sea salt
- 1–2 tablespoons warm water, as needed
For the chocolate topping
- 1 cup (170 g) dark or semisweet chocolate
- 1 teaspoon coconut oil, optional
- Flaky sea salt, optional
Instructions
- Line a loaf pan with parchment paper.
- Process the walnuts, dates, vanilla, and salt until the mixture holds together when pressed.
- Press the base firmly into the pan and refrigerate.
- Blend the dates, nut butter, and sea salt until smooth, adding a little water only if necessary.
- Spread the date caramel evenly over the base.
- Chill for 20–30 minutes until the filling firms.
- Melt the chocolate gently, stirring until smooth. Add coconut oil if desired.
- Spread the melted chocolate over the filling and sprinkle with flaky sea salt if using.
- Refrigerate for 45–60 minutes or until the chocolate sets.
- Lift the slab out of the pan and slice into 8–10 bars using a sharp knife.
- Store in an airtight container in the refrigerator or freeze for longer storage.
- Prep Time: PT25M
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 290 Kcal
- Sugar: 23 g
- Sodium: 95 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 0 mg