While eating healthy and enjoying sweets seldom go hand-in-hand, these easy no bake salted caramel bars are a much-loved diet indulgence. They are gluten-free and non-dairy too!
Joel Marion’s simple, highly effective weight loss program allows readers to enjoy social dinners without restriction, satisfy nighttime hunger with fat-burning sweet and salty pre-bedtime snacks and indulge cravings with strategically timed cheat meals.
This healthy no bake Salted Caramel Bars recipe is a part of his diet program.
It is non-dairy and gluten-free too.
Joel Marion, CISSN, NSCA-CPT is a 6-time bestselling diet book & healthy recipes cookbook author who has been featured all over the media throughout his 18-year career, including in the pages of more than 20 popular national newsstand magazines such as Men’s Fitness, Woman’s Day, Oxygen, Clean Eating, MuscleMag International, and Muscle & Fitness Hers.
Joel is also the Co-Founder of BioTrust Nutrition, one of the fastest growing and largest eCommerce supplement companies in the United States, and the host of the top-ranked podcast, Born to Impact.
No Bake Salted Caramel Bars
- 2½ c raw pecans
- 8 pitted dates, soaked in hot water 10 minutes then drained
- 2 Tbsp blanched almond flour
- 1 tsp coconut flour
- ¼ tsp sea salt
- ¼ c granular zero-calorie, natural sweetener
- 3 Tbsp coconut oil, melted
- ½ c coconut palm sugar
- ½ c granular zero-calorie, natural sweetener
- 2 Tbsp full-fat coconut milk
- 2 Tbsp coconut oil
- pinch sea salt
- 1 Tbsp vanilla extract
- ½ tsp baking soda
- Chocolate Layer:
- 2 c stevia-sweetened chocolate chips
- 2 Tbsp coconut oil
- coconut oil
- ⅓ c dry roasted macadamia nuts, chopped
- coarse sea salt
To make cookie layer:
- Place large skillet over medium heat. Spread pecans over skillet and toast, stirring often, 8-10 minutes until golden. Remove from heat.
- Transfer toasted pecans to food processor and pulse until fine. Add dates, almond flour, coconut flour, sea salt, sweetener and coconut oil; pulse until dough forms.
To make caramel layer:
- In skillet over medium heat, combine coconut palm sugar, sweetener, coconut milk, coconut oil, sea salt and vanilla extract; bring to boil. Once boiling, decrease heat to low and cook 5 minutes, stirring often.
- Remove skillet from heat; whisk in baking soda. Return pan to low heat and cook 2 minutes, stirring often.
- Remove caramel from heat and let cool and thicken 5 minutes.
To make chocolate layer:
- In double boiler, melt chocolate chips and coconut oil.
- Stir until mixture is smooth then remove from heat.
To assemble salted caramel bars:
- Line bottom and sides of 9-by-9-inch baking pan with parchment paper, leaving some hanging over sides. Lightly rub parchment paper with coconut oil.
- Press cookie dough into bottom of pan to create even layer. Place in freezer 5 minutes to harden.
- Pour caramel over cookie layer and spread to coat evenly. Place in freezer 5 minutes. Pour chocolate over caramel and spread to cover evenly. Sprinkle with macadamia nuts and coarse salt. Place in freezer 10 minutes until chocolate sets.
- Use overhanging parchment paper to ease set mixture out of pan. Transfer to cutting board and slice into bite-size bars.
u003cliu003eu003cemu003eWe provide nutritional information but these figures should be considered estimates as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.u003c/emu003eu003c/liu003e
Recipe courtesy of “Always Eat After 7 PM” via Family Features
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