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No Bake Salted Caramel Bars

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!

No Bake Salted Caramel Bars recipe

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.

Joel Marion cookbook author and co-founder of supplement store
always eat after 7 pm joel marion diet book
The Revolutionary Rule-Breaking Diet That Lets You Enjoy Huge Dinners, Desserts, and Indulgent Snacks While Burning Fat Overnight. On Amazon.
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Cheat BIG with the Foods You Love, Lose Fat Faster Than Ever Before, and Enjoy Keeping It Off! On Amazon.

No Bake Salted Caramel Bars

Cookie Layer:

  • 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

Caramel Layer:

  • 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

For Bars:

  • coconut oil
  • ⅓ c dry roasted macadamia nuts, chopped
  • coarse sea salt

To make cookie layer:

  1. Place large skillet over medium heat. Spread pecans over skillet and toast, stirring often, 8-10 minutes until golden. Remove from heat.
  2. 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:

  1. 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.
  2. Remove skillet from heat; whisk in baking soda. Return pan to low heat and cook 2 minutes, stirring often.
  3. Remove caramel from heat and let cool and thicken 5 minutes.

To make chocolate layer:

  1. In double boiler, melt chocolate chips and coconut oil.
  2. Stir until mixture is smooth then remove from heat.

To assemble salted caramel bars:

  1. 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.
  2. Press cookie dough into bottom of pan to create even layer. Place in freezer 5 minutes to harden.
  3. 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.
  4. 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

Brownies u0026amp; Bars, Caramel, Joel Marion Recipes

Recipe courtesy of “Always Eat After 7 PM” via Family Features

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