Salted Caramel Protein Bars

5 from 3 votes

These Chocolate Salted Caramel Protein Bars were an instant favorite in my house; my mom raved about their deliciousness and begged me for the recipe! 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!

Prep Time20

Fridge Time20

Total Time40

Course: Breakfast, Dessert, Snack

Diet:

Servings: bars

Calories: 360kcal

Author: Allie Petersen

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 8x8 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 chocolate
16-18 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

Tips:

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.

Nutrition calculator: This is an estimation. I used Orgain Chocolate Protein Powder for my bars which has 21g of protein per 2 scoops (46g). If you use a different type of protein powder, your protein content may vary slightly in these bars.

Nutrition