Chocolate Salted Caramel Protein Bars
Everyone who knows me, knows that I’ve got a sweet tooth. But I also love to make fun “healthier” twists on my desserts and I was craving a dessert that packed in a some protein. These Chocolate Salted Caramel Protein Bars were an instant favorite in my house; my mom begged me for the recipe and my husband almost ate 3 in one sitting! Each bar delivers approximately 15g of protein, featuring a luscious chocolate base, a creamy salted caramel layer crafted from dates, and a delightful crisp chocolate coating. Unlike other protein bars, there’s no artificial sweeteners like corn syrup (or even maple syrup for that matter!) and they are completely dairy-free and gluten-free. Everyone loves their versatility – a decadent breakfast bar, a hearty afternoon snack, or a satisfying dessert in the evening – enjoy them however you’d like!
Protein Bar Ingredients
Base Layer:
- Chocolate protein powder: I use Orgain vegan chocolate protein powder, but you can use whatever protein powder you like.
- Nut butter: Almond butter is great in this recipe because the flavor it not super strong. You could also use peanut butter, sunflower butter, cashew butter, or whatever you like.
- Non-dairy milk: I personally love soy milk because it is higher in protein but you could also use almond milk
Salted Caramel Layer
- Medjool dates: You definitely want soft, medjool dates for this recipe. Make sure they are pitted – and if not – remove them before blending. If your dates are older and drier, soak them in hot water for 5 minutes and drain.
- Non-dairy milk: I like soy milk because it’s higher in protein!
- Vanilla extract
- Salt
Chocolate topping:
- Dark chocolate chips (or whatever type of chocolate you like)
- Coconut oil
- Course sea salt – optional for topping
How to Make Salted Caramel Protein Bars
1. Make Your Chocolate Protein Layer
In a large bowl, combine your protein powder, almond flour, nut butter, and non-dairy milk. The mixture will be thick, thicker than cookie dough, so it may help to use your hands. If it seems very dry, add in another 1-2 tbsp of non-dairy milk.
2. Press into Pan
In an 8×8 glass pan lined with parchment paper, press the chocolate protein mixture down firmly using a spoon or your fingers/palm.
Tip: This is an important step! If you don’t have it firmly pressed, your bars will likely crumble, so make sure to spend extra time on this step.
3. Make Your Salted Caramel Layer
To make your salted caramel, add your dates, non-dairy milk, vanilla extract, and salt to a high speed blender. A food processor won’t work well for this. Blend on high until the mixture is smooth.
Tip: Taste your caramel – if you want it saltier add a few more pinches to your liking. I added a little more to mine.
4. Spread Caramel over Chocolate Layer
Spread this over your chocolate protein layer evenly. Place it in the fridge while you prep your melted chocolate
5. Prep Your Melted Chocolate
In a microwave safe bowl, melt your chocolate and coconut oil together by microwaving for 20-30 second intervals and stirring in between.
Spread the melted chocolate over the salted caramel. Optional – sprinkle with course sea salt.
4. Chill & Cut
Place your protein bars in the fridge for 15 minutes to let the chocolate harden slightly. Slice into bars – whatever size you like. I made 12 bars.
Tip: To prevent chocolate from cracking, allow it to reach room temperature, use a sharp knife warmed with hot water, and cut slowly for clean edges.
Storage
Once you’ve cut up your bars, store them in a glass container in the fridge for up to a week. You can also freeze these for a few months!
Variations of Salted Caramel Protein Bars
Common Questions
Medjool dates are larger, softer, and sweeter with a caramel-like flavor. Regular dates (like Deglet Noor) are smaller, firmer, less sweet, and better for baking or chopping into recipes.
I recommend Medjool because their texture is better for creating the caramel layer.
Yes, you can use Chocolate Peanut Butter, Caramel, or even Vanilla. Whatever you like!
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Salted Caramel Protein Bars
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Ingredients
- 1 cup chocolate protein powder non-dairy if vegan. I used Orgain
- 1 cup almond butter or nut butter of choice
- 1/2 cup almond flour
- 1/4 cup non-dairy milk unsweetened, add 1-2 extra tbsp if needed
Salted Caramel Layer
- 16-18 large medjool dates (pitted) soaked in warm water for 5 minutes
- 1/2 cup non-dairy milk unsweetened
- 1/2 tsp vanilla extract
- 1/2 tsp salt
Topping
- 1/2 cup dark chocolate chips non-dairy if vegan
- 1 tbsp coconut oil
- course sea salt optional topping
Instructions
- Chocolate Protein Layer: In a large bowl, combine your protein powder, almond flour, nut butter, and non-dairy milk. The mixture will be thick, thicker than cookie dough, so it may help to use your hands. If it seems very dry, add in another 1-2 tbsp of non-dairy milk. In an 8×8 glass pan lined with parchment paper, press the chocolate protein mixture down firmly using a spoon or your fingers/palm. This is an important step! If you don't have it firmly pressed, your bars will likely crumble, so make sure to spend extra time on this step.1 cup chocolate protein powder, 1 cup almond butter, 1/2 cup almond flour, 1/4 cup non-dairy milk
- Salted Caramel Layer: To make your salted caramel, add your dates, non-dairy milk, vanilla extract, and salt to a high speed blender. A food processor won't work well for this. Blend on high until the mixture is smooth. Taste your caramel – if you want it saltier add a few more pinches to your liking. I added a little more to mine. Spread this over your chocolate protein layer evenly. Place it in the fridge while you prep your melted chocolate16-18 large medjool dates (pitted), 1/2 cup non-dairy milk, 1/2 tsp vanilla extract, 1/2 tsp salt
- Melted Chocolate Layer: In a microwave safe bowl, melt your chocolate and coconut oil together by microwaving for 20-30 second intervals and stirring in between.Spread the melted chocolate over the salted caramel. Optional – sprinkle with course sea salt.1/2 cup dark chocolate chips, 1 tbsp coconut oil
- Place your protein bars in the fridge for 15 minutes to let the chocolate harden slightly. Slice into bars – whatever size you like. To prevent chocolate from cracking, allow it to reach room temperature, use a sharp knife warmed with hot water, and cut slowly for clean edges.
- Store leftover bars in a glass container in the fridge for up to a week. You can also freeze these for a few months!
Notes
- Non-dairy Milk: For highest protein content, use soy milk.
- Dates: Use fresh, soft medjool dates. If your dates are a little old and dry, consider soaking them in hot water for 5 minutes.
These bars are delicious, soft, sweet and chewy. Can’t go wrong with chocolate and salted caramel!!
Thanks Lisa – Yes it’s the perfect combo!
Loved these protein bars! It tasted like dessert but with the added protein I didn’t feel bad eating them for a snack. They were a perfect level of sweetness with the caramel!
Thank you Zach!! I could tell you loved these 😀