Frozen Double Chocolate Caramel Bar

This absolute showstopper by 365CleanEats is the ideal dessert for any party!



  • 40g raw Almonds (soaked 8-12 hours and rinsed)⁣
  • 1.5 Tbsp. Shredded Coconut⁣
  • 1.5 Tbsp. melted Raw Cacao butter or melted Raw Coconut Oil⁣
  • 1.5 Tbsp. raw Cacao Powder ⁣
  • 2 pitted soft Medjool dates (about 40g )⁣
  • 1 Tbsp. Raw Cacao Nib⁣
  • 1/8 tsp Pink Salt⁣

Caramel layer:⁣

  • 90g raw Cashews (soaked 4-6 hours and rinsed)⁣
  • 3/4 cup (180 ml) Coconut Cream
  • 3 Tbsp. (30g) melted Raw Cacao Butter or melted Raw Coconut Oil⁣
  • 2 pitted soft Medjool Dates (about 40g)⁣
  • 1 tsp Vanilla Paste ⁣
  • Pinch of Pink Salt

Chocolate Layer:⁣

  • 50g raw Cacao Butter or raw Coconut Oil⁣
  • 15g raw Cacao Powder ⁣
  • 1.5 Tbsp. Maple Syrup ⁣
  • 1/2 cup Peanuts ⁣


1. In a food processor place every ingredient for the base, and process until well processed but still slightly crumbly. Tightly press the mixture into the bottom of the molds with your hands.⁣

2. In a high-speed blender place every ingredient for the caramel layer and blend well until smooth. Layer the filling above the base. Cool it in the freezer until set.⁣

3. Place every ingredient for the chocolate layer except peanuts in a mixing bowl and melt in a double boiler. (Keep the mixture under 46 ⁰C) Stir chocolate with a whisk (I like to use a whisk rather than spatula) until the mixture becomes smooth. Layer the mixture above the caramel layer. Place peanuts (chopped and whole) on top. Cool it in the freezer until set.⁣

4. Remove from the molds and enjoy!!⁣

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