Oh my goodness, do I ever have a dessert lined up for you guys today. I have created healthy-ish chocolate caramel bars that are going to blow you away. Like seriously. Aside from the top and bottom layers, which are just pure glorious chocolate, the first layer of these bars is made up of coconut, cashews, hemp hearts and dates, while the other layer consists of coconut milk that has been boiled down to make a caramel sauce. Yup, it’s true, you guys are going to love these gems.
For those who have been following along for a while, you will know that I am kind of in love with chocolate. My obsession is definitely dark chocolate, like the 70%+ cocoa kind, but I must admit that I still enjoy milk chocolate once in a while as well. This recipe has a little bit of both. To make the top and bottom layers of this dessert I melt dark chocolate chunks and milk chocolate chips together and it produces a heavenly concoction. And the healthy-ish parts come from the inside layers of the bar, which are all actually quite good for you. Especially with the addition of the hemp hearts, which you cannot detect at all.
I served this for dessert on NYE and they were a huge hit. The kids went a little wild and had chocolate ice cream to go with this healthy-ish chocolate caramel bars as well and they were in heaven. It’s all about balance right?!
I should mention, since the caramel is made from coconut milk (a non-traditional way of making it), you’ll want to store these babies in the fridge until you are ready to serve. They come apart quite quickly and are a gooey, delicious mess, but that’s what makes it so fun, am I right?
Anyways, I sure hope that you give these bars a try. They are so darn tasty and worth the splurge. We love feedback, so if you try one of our recipes, let us know! Leave a comment, rate it and don’t forget to tag us in our IG photo’s using #sneakymommies. Never miss another recipe again by subscribing to our Sneaky Mommies newsletter. As a member, you will also receive EXCLUSIVE bonus recipes not found on our blog. Sign up today!
- 8 ounces dark chocolate, chopped
- 6 ounces milk chocolate chips
- 2 cups unsweetened coconut
- 1 cup roasted cashews
- 1 cup pitted dates (about 10-11 dates)
- ½ cup hemp hearts
- 1 can full fat coconut oil
- ½ cup coconut sugar
- ¼ cup honey
- 1 tablespoon coconut oil
- 1 teaspoon vanilla extract
- Line a baking dish (9x13) with parchment paper.
- Place 4 ounces of the dark chocolate and 3 ounces of the milk chocolate in a bowl and melt in a microwave (or stove top over boiling water), until the chocolate has melted and is smooth.
- Pour the melted chocolate into the prepared pan and spread into an even layer. Place it in the freezer to set for 15 to 20 minutes. You want the chocolate to harden before you place the next layer on top.
- In a food processor, pulse the coconut, cashews and hemp hearts until everything is finely broken up and comes together. Add in the dates and continue to pulse until a ball forms.
- Once the chocolate mixture in the freezer has hardened, remove from the freezer and press the coconut/hemp mixture on top of the chocolate into an even layer. Be gentle as you do not want to crack the chocolate on the bottom. Once evenly spread out return to the freezer.
- In a small saucepan combine the coconut milk, coconut sugar and honey. Bring the mixture to a boil and cook down for 15-20 minutes until the caramel has thickened. Once thick and it resembles caramel, stir in the coconut oil and vanilla. Allow the caramel to cool for a few minutes.
- Take the chocolate and coconut/hemp dish from the freezer and pour the caramel mixture over the top.
- Place the mixture in the fridge for 1 hour or so, to allow everything to set and cool.
- Once cooled, place the remaining 4 ounces of dark chocolate and 3 ounces of milk chocolate in a bowl and melt in the microwave. Let this cool for a few minutes and then pour on top of the caramel layer and spread evenly.
- Allow the bars to chill in the fridge for at least 1-2 hours before serving.
- Keep in the fridge, just until you are ready to cut and serve the bars.
*Recipe adapted from Half Baked Harvest, Gooey Chocolate Coconut Caramel Bars