No-Bake Salted Caramel Chocolate Chip Cookie Bars

These 6-ingredient No-Bake Salted Caramel Chocolate Chip Cookie Bars are decadent and rich, yet healthy and easy to make! These 2-layer vegan bars are perfect for breakfast, snack, or dessert!

Course Breakfast, Dessert, Snack

Cuisine American, Gluten-Free, Vegan

Keyword healthy desserts, healthy vegan snacks, no bake bars, quick vegan snacks, salted caramel bars

Prep Time 15

Total Time 15

Servings bars

Calories 83kcal

Author Anjali Lalani

Ingredients

First Layer:

1/2 cup Nutty Infusions Salted Caramel Cashew Butter
1/4 cup pure maple syrup
1/2 cup coconut flour
4 teasp non-dairy milk , such as unsweetened almond milk (see notes below)
2 tbsp vegan mini chocolate chips

Second Layer:

1 cup vegan dark chocolate chips
1-2 teasp coconut oil
Nutty Infusions Salted Caramel Cashew Butter

US Customary - Metric

Instructions

For First Layer:

Whisk together the cashew butter and maple syrup.
Add the coconut flour and combine using your hands into a dough-like mixture.
Feel free to add a tiny bit of non-dairy milk (1 teasp at a time) to the mixture until you get a good dough-like consistency. If the mixture is too dry, add non-dairy milk, if the mixture is too wet, add a tiny bit more coconut flour.
Add the mini chocolate chips and combine using your hands.
Line a small square or rectangular tray with parchment paper.
Spread and press the coconut flour mixture into the bottom of the pan into an even layer (about at least 1 inch thick, more is fine).
Place in the fridge to set while you prepare the second layer.

Second Layer:

Add the dark chocolate chips and coconut oil in a glass bowl and microwave in 30 second increments, mixing in between, until all the chocolate chips are fully melted. Alternatively use a double broiler to melt the chocolate chips.
Remove the first layer from the fridge. Pour over the melted chocolate chips on the first layer and gently tap or spread with a spoon to create a uniform layer of chocolate. It should cover the entire first layer.
Quickly add dollops of salted caramel cashew butter on top, and drag a small butter knife through the layer horizontally and vertically to create a marbled pattern.
Place in the fridge until the chocolate layer solidifies, cut into squares, and serve! Store leftovers in an air-tight container in the fridge!

Notes

I have only tested this recipe using coconut flour.

For the first layer, you should form a dough-like mixture. If the mixture is too loose, add a tiny bit of coconut flour at a time. If the mixture is too dry and crumbly, add a tiny bit of non-dairy milk at a time until you get the right consistency.

For the non-dairy milk, I used unsweetened almond milk.

Nutrition