• Skip to main content
  • Skip to primary sidebar

Blissful Basil logo

menu icon
go to homepage
search icon
Homepage link
  • About
  • Recipes
  • FAQ
  • Spirituality
×

You are here Home » Chocolate-Covered Caramel & Coconut Bars

24 Comments · February 13, 2015

Chocolate-Covered Caramel & Coconut Bars

Jump to Recipe Print Recipe

Chocolate-Covered Caramel Coconut Bars

Gooey.

Dense.

Chocolaty.

Sweet.

Slightly salted.

Caramel-laden.

Make-your-heart-beat-faster treats.

Chocolate-Covered Caramel Coconut Bars

Although appropriate for Valentine’s Day, these caramel and chocolate treats are completely welcome to grace each and every day of my year. I once proclaimed that I wasn’t a fan of date caramel, but I’ve changed my tune. The sink-your-teeth-in density that date caramel offers has a time and a place, and both are upon us right this very second.

To make the caramel, you’ll add pitted medjool dates, coconut oil, almond butter, vanilla, and sea salt to a food processor. After processing for a minute or two, this sticky, sweet caramel will bat its golden hues at you…

Chocolate-Covered Caramel Coconut Bars

You’ll transfer the caramel to a bowl, stir in some shredded coconut, and pop the bowl in the freezer to chill the mixture. Once the mixture has chilled, you’ll scoop out heaping tablespoons, form it into bars (or hearts), and return the formed mixture to the freezer. While the bars are chilling, you’ll make the chocolate by melting together cacao powder, coconut oil, and maple syrup in a double boiler. Once the bars are chilled, you’ll drop them into the chocolate to coat and return them to the freezer for one last, impatience-inducing round of chill time.

As is, the recipe makes about 22 bars; however, you can easily cut it in half if you prefer a smaller yield. I’ve been making the full batch and freezing the leftovers so that Dan and I have something sweet to enjoy when a craving strikes. Something you should know: that craving strikes it like it's hot, and like clockwork, I'm seeking out one of these treats after dinner each night. My day doesn't quite feel complete without a little something sweet, and this is my go-to lately.

I hope you all have a wonderful weekend filled with love for family, friends, significant others, and -- most importantly -- YOURSELF. You deserve it.

Chocolate-Covered Caramel Coconut Bars

Chocolate-Covered Caramel Coconut Bars

Chocolate-Covered Caramel Coconut Bars

Chocolate-Covered Caramel Coconut Bars
Print Pin
5 from 4 votes

Chocolate-Covered Caramel-Coconut Bars

Although appropriate for Valentine’s Day, these caramel and chocolate treats are completely welcome to grace each and every day of my year. I once proclaimed that I wasn’t a fan of date caramel, but I’ve changed my tune. The sink-your-teeth-in density that date caramel offers has a time and a place, and both are upon us right this very second.
Course Candy, Dessert
Prep Time 1 hour 15 minutes
Cook Time 10 minutes
Total Time 1 hour 25 minutes
Servings 22 bars

Ingredients

For the Caramel and Coconut Filling

  • 2 cups pitted and packed medjool dates (about 22 dates -- soft and wet)
  • ¼ cup coconut oil
  • 2 tbsp creamy almond butter
  • 2 tsp vanilla extract
  • ¼ tsp sea salt.
  • 1 cup shredded coconut

For the Chocolate Coating

  • ¼ cup plus 1 tablespoon raw cacao powder
  • ¼ cup virgin coconut oil
  • 2 tablespoons pure maple syrup

Instructions

To Make the Filling

  • Add the dates, coconut oil, almond butter, vanilla, and sea salt to food processor. Process until smooth (1-2 minutes).
  • Transfer date caramel to a medium mixing bowl and pour in the shredded coconut. Stir to combine. Transfer the bowl to freezer for 30 minutes to firm up the filling.
  • Scoop out heaping tablespoons, and shape into short rectangular bars (about 1-inch by 1 ½-2 inches). Place on a baking tray that's been lined with parchment paper.
  • Once all of the filling mixture is used, place the bars in the freezer for 20 minutes to set.

To Make the Chocolate Coating

  • Add the cacao powder, coconut oil, and maple syrup to a double boiler. Whisk together until melted.
  • After the bars have set, drop each in the chocolate to coat and return to the pan lined with parchment paper.
  • Return the pan to the freezer for about 15 minutes to set the chocolate.
  • Store in refrigerator or freezer.

Notes

If 22 bars is too many, you can easily cut this recipe in half.

 

Related Posts

  • 6-Ingredient Chocolate & Caramel Slices | Vegan, GF, Paleo6-Ingredient Chocolate & Caramel Slices | Vegan, GF, Paleo
  • 5-Minute Vegan Pumpkin Spice Caramel Sauce5-Minute Vegan Pumpkin Spice Caramel Sauce
  • Homemade Twix Bars | Vegan, Gluten-FreeHomemade Twix Bars | Vegan, Gluten-Free
  • Toasted Coconut, Caramel & Chocolate Shortbread BarsToasted Coconut, Caramel & Chocolate Shortbread Bars
  • 5-Ingredient Pumpkin Pie Fudge5-Ingredient Pumpkin Pie Fudge
  • Jumbo Peanut Butter Caramel Chocolate Cups (vegan)Jumbo Peanut Butter Caramel Chocolate Cups (vegan)
« Creamy Cashew Caramel Smoothie
Blackberry, Basil & Chia Smoothie »

Stay in Touch

  • Facebook
  • Instagram
  • Pinterest
  • Snapchat
  • Twitter
  • YouTube

Reader Interactions

Comments

  1. Larice @ Feeding Your Beauty says

    February 14, 2015 at 12:09 pm

    Wow these look so good! My mouth is watering...mmmm. I love using dates to make caramel! I make something similar for dipping apple slices into. Far better than conventional caramel! Might just have to whip up some of these chocolates this weekend :)

    Reply
    • Ashley says

      February 14, 2015 at 1:31 pm

      Thanks, Larice! Yes, date caramel has really grown on me and I find that it works well in candy recipes like this one. I hope you enjoy this recipe! Happy Saturday :)

      Reply
  2. Terje says

    February 14, 2015 at 1:25 pm

    This looks divine! Though the chocolate dipping part seems rather messy - that's why I usually skip recipes that call for coating. Is it very terribly messy to make? Be honest, how much of you and the kitchen is covered in chocolate by the end of making these? :D

    Reply
    • Ashley says

      February 14, 2015 at 1:29 pm

      Thanks, Terje! Haha, I giggled at the messy chocolate question because i totally hear you on that one! I find that the coconut oil/cacao combo makes for a cleaner dipping scenario than melting down premade chocolate because it's runnier. BUT you will likely still have some chocolate splatters. I think it's worth the small mess but the filling is also delicious on its own, so that's a great option if you want to skip the mess altogether!

      Reply
      • Terje says

        February 14, 2015 at 1:47 pm

        Just eating caramel by the spoonfuls? ...sounds great in case of this recipe :D Going to share it on my FB page as well, it looks delish.

        Reply
        • Ashley says

          February 19, 2015 at 11:53 am

          Haha, yes, caramel by the spoonfuls -- I don't mind if you don't! Thanks so much for sharing this on your FB page, Terje. I really appreciate it.

          Reply
  3. jeff ruth says

    February 15, 2015 at 10:28 pm

    5 stars
    High marks for this recipe! Pretty simple and the finished product is outstanding! Although I did cheat by spreading the chocolate sauce on top of the formed bars with a spoon, so no dipping. Thanks for the recipe!

    Reply
    • Ashley says

      February 19, 2015 at 12:00 pm

      Thanks for sharing your feedback, Jeff! I'm so happy to hear that you enjoyed them, and that's a great idea to spoon on the chocolate rather than dipping. I'll definitely do that next time!

      Reply
  4. Celeste Jackson says

    February 16, 2015 at 8:26 am

    These look decadent! Can't wait to make them.

    Reply
    • Ashley says

      February 17, 2015 at 4:38 pm

      Thank you! Hope you enjoy them :)

      Reply
  5. Azu says

    February 21, 2015 at 8:09 am

    They look so good!! I have been using dates as sweeteners and i really like the flavor they five to food. Pinned!

    Reply
    • Ashley says

      February 24, 2015 at 11:47 am

      Thanks, Azu! Yes, dates add such an awesome caramel flavors, don't they? I also love their dense, chewy texture!

      Reply
  6. Nancy Granada says

    February 21, 2015 at 11:33 pm

    I have a killer sweet tooth and have been looking for treats that have no refined sugar. These look amazing!! Quick question....how sticky are they? (I have to be careful with toffee-type candies ... Lots of dental work). Oh boooo....I kinda sound like an old lady ;)

    Reply
    • Ashley says

      February 21, 2015 at 11:36 pm

      Thanks, Nancy! These aren't too sticky (definitely not sticky like toffee) but I would opt to refrigerate them instead of freeze just to be extra careful as they are denser and chewier if frozen. I hope you enjoy them!

      Reply
  7. Paige says

    February 25, 2015 at 10:27 am

    I just made the caramel and it is amazing- thanks! Just a quick question...I wonder if there is a need to actually "melt" the chocolate coating mixture? The cacao and other ingredients melds together perfectly when whisked, producing the same effect (melted chocolate). Or is there a reason to heat it? Just wondering. Always looking to reduce the number of steps and pots/pans to clean. Thanks for a great recipe!

    Reply
    • Ashley says

      February 25, 2015 at 10:37 am

      Hi Paige! So glad you're enjoying the caramel, and this is a great question. If your coconut oil is already melted or close to being in liquid form, then you don't have to worry about melting it. The virgin coconut oil I use is usually quite solid, so I have to quickly melt it over heat to get it to incorporate and form the coating. I'll add a note in about this, but skip that step if you can!

      Reply
  8. Yana says

    March 05, 2015 at 6:26 am

    Hi Ashley, you have a beautiful blog and the recipes are so nice :)
    My question is how do you easily measure 1/4 cup when the coconut oil is solid ? I mean before melting it. I use the equivalent quantity in table spoon measures but probably there is a better approach ? :) Thank you

    Reply
    • Ashley says

      March 05, 2015 at 6:58 am

      Thanks so much, Yana! To measure the coconut oil, I use a spoon to scoop it from the jar and pack it into a 1/4 cup measuring cup. I hope this helps!

      Reply
  9. Kathy says

    March 09, 2016 at 5:00 pm

    Does the recipe use unsweetened or sweetened coconut?

    Reply
    • Ashley says

      March 10, 2016 at 9:57 am

      Hi, Kathy! Good question, I think you could honestly opt for either, but I always use unsweetened coconut.

      Reply
  10. Anneliese says

    January 29, 2017 at 8:32 am

    5 stars
    Hello! I made these the other day and they are SO GOOD!! My family loves them. Thanks so much for the great recipe! I can't wait to try some others from your site :)

    Reply
  11. Virginia Sands says

    September 25, 2017 at 8:10 pm

    5 stars
    Ashley - DEVINELY DECADENT - I am a former sugar aholic...thanks to WONDERFUL people (such as you) I am learning to break the vicious cycle of cravings and poor nutrition that was my previous pattern. Am enjoying the benefits of better food choices and new-found energy. Thank you for sharing so others May benefit - you are a blessing 👼

    Reply
  12. aneta says

    December 12, 2018 at 2:29 pm

    5 stars
    these are very good!!

    Reply
    • Ashley says

      December 13, 2018 at 11:16 am

      So glad you're enjoying them, Aneta!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

If you've made this recipe, please feel free to rate it!




Primary Sidebar

Meet Ashley

Psychologist turned plant-passionate recipe writer + cookbook author. Lover of animals, veggies + space documentaries. My name is Ashley, and I’m the writer and photographer behind Blissful Basil. Read More…

Join over 100,000 followers!

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Receive Recipes by Email!

Search

Hi, I'm Skylar! This is a fake profile talking about how I switched to a paleo diet and it helped my eczema and I grew 4". Trust me, I'm an online doctor.

More about me →

Popular

  • From Nashville with Love
  • Easy Vegan Enchiladas
  • Dreamy Vegan Tomato Soup
  • Vegan Golden Butternut Squash Bisque

You can duplicate your homepage's trending recipes section in the sidebar to reinforce the internal linking.

We no longer recommend using a search bar, newsletter form or category drop-down menu in the sidebar. See the Modern Sidebar post for details.

If the block editor is not narrower than usual, simply save the page and refresh it.

Footer

↑ back to top


Keep in Touch


  • Sign Up! for emails and updates + receive a Free eCookbook with our top 9 weeknight dinner recipes.

Blissful Basil

  • Privacy Policy
  • About
  • Spirituality + Psychology
  • Recipe Index
  • Contact
  • Blog

Food + Recipes

  • Pasta recipes
  • Sandwich recipes
  • Soup recipes
  • Dessert recipes
  • Snack recipes

Copyright © 2010–2022 Blissful Basil

2.0K shares
  • 456
  • 8
2.0K shares
  • 456
  • 8