These chocolate caramel protein bars have a chewy brownie base that's topped with date caramel and then coated in dark chocolate. They're the perfect option for a healthy dessert or indulgent protein-rich snack. These protein bars are gluten free, dairy free and paleo and vegan friendly.
You all know I can't pass up on anything chocolate. But chocolate with caramel and added protein - even better!
These homemade chocolate caramel protein bars are everything you could want in a dessert. They have a chewy brownie base that's made with pea protein, cocoa powder and sunflower seed butter. The base is topped with a layer of date caramel and then the bars and chilled, cut and coated in a rich dark chocolate.
Not only are these bars delicious, but they're also no-bake and fit a host of dietary needs: gluten free, dairy free, nut free, refined sugar free, paleo and vegan friendly.
Why You'll Love these Chocolate Carmel Protein Bars
- paleo friendly - made with simple, wholesome ingredients you can feel good about
- gluten free and grain free - they have a pea protein and cocoa powder base that's made without oats and without wheat flour
- dairy free - the caramel is made with dates, so there's no milk, cream or corn syrup
- no bake - this recipe doesn't require any baking, so it's the perfect summertime dessert
Ingredients
This chocolate zucchini cake is made with cassava flour and sweetened with coconut sugar. Here is a list of the ingredients you'll need:
- pea protein - I used unsweetened, unflavored pea protein but a vanilla or chocolate pea protein would work well too. It's possible other types of protein powder (like hemp or whey) may work, but I have not tested them myself. Pea protein tends to be very absorbent, so you probably wouldn't need much, if any water for this layer if you choose another type of protein powder.
- cocoa powder - for the chocolate brownie base. I used an organic Dutch processed cocoa powder.
- sunflower seed butter - an unsweetened sunflower seed butter is best for this recipe, but swapping with almond butter or peanut butter (not paleo) will work too.
- water - to moisten the dough for the brownie base
- maple syrup - to sweeten the brownie base.
- dates - the filling is a date caramel comprised of dates. I like to use Medjool dates, but any variety will work. Before blending the dates, you'll need to soak them in hot water to soften.
- coconut oil - for both the caramel filling and the chocolate coating.
- vanilla extract - adds flavor
- salt - enhances the flavors
- dark chocolate - to coat the protein bars
How to Make Chocolate Caramel Protein Bars
For these healthy caramel protein bars you'll make the base in a large mixing bowl and the date caramel in a food processor. The bars are pressed into a lined loaf pan, chilled, then cut and dipped in melted chocolate. Here is the step-by-step process:
- First, line a loaf pan with parchment paper and set aside.
- Make the brownie base by combining all ingredients in a large mixing bowl. Once well combined, press the base into your lined loaf pan, smoothing it to a level, even layer.
- Soak the dates for the caramel: place the dates in a small bowl and heat a pot of water. Once hot, pour the water over the dates so that they are fully submerged. Let them sit for 5 minutes, then drain the water.
- Next, make the date caramel. Combine all caramel ingredients in your food processor and blend, stopping every so often to scrape down the sides. The caramel is ready when it has an consistent, sticky texture.
- Scoop the caramel out of the food processor and spread it over the brownie base.
- Place the bars in the freezer overnight, or for at least 4 hours.
- Once the bars are frozen, melt the dark chocolate and coconut oil for the coating. Place the chocolate and coconut oil in a microwaveable bowl and microwave on high at 20-30 second intervals, stirring in between.
- Remove the bars from the freezer and cut them to desired size (I cut into 12 bars).
- Dip the bars into the melted chocolate and place them on a parchment-lined baking sheet or plate to set.
- You can drizzle them with the remaining chocolate and add a pinch of bee pollen (not vegan) and salt if you want.
Tips and Tricks
- Use pea protein: this recipe has been formulated with pea protein, so you're going to get the best results by using that type of protein powder. I have a huge collection of pea protein recipes you can check out HERE.
- Freeze the bars: freezing the bars before dipping them into the melted chocolate makes everything so much easier! The bars cut easily when frozen, but since they're cold the chocolate will set faster, giving the bars a cleaner look.
- Dipping in chocolate: to dip the bars in chocolate, line a baking sheet with parchment paper and set it in the freezer 20 minutes prior to dipping the bars. When you're ready to dip the protein bars in the melted chocolate, take the baking sheet out of the freezer and place the dipped bars on it. The chocolate will set faster, making the bars look nicer. Also, use a fork to dip the bars and scrape the fork along the rim of the chocolate bowl to remove any excess chocolate.
Storage
These homemade protein bars can be kept in an airtight baggie or storage container in the fridge or freezer. They don't get rock solid in the freezer, so they're actually great stored that way.
These protein bars will last well up to two weeks in the fridge, or 3 months in the freezer.
FAQ
I have only tested these paleo protein bars with pea protein. Other protein powders may work, but you'll most likely have to play around with the water content in the brownie base. Pea protein is very absorbent, so recipes using it require more moisture.
If you don't care about this recipe being paleo, then yes, you can swap the sunbutter with peanut butter. Most nut butters should work as a replacement for the sunflower seed butter.
More Healthy Protein Bar Recipes
Chocolate Caramel Protein Bars (Gluten Free, Paleo)
- Prep Time: 20 minutes
- Freeze Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 12 small bars 1x
Description
Healthy, homemade chocolate caramel protein bars with a no-bake brownie base, chewy date caramel topping and rich chocolate coating.
Ingredients
Brownie Base
- ½ cup pea protein (60g)*
- ¼ cup cocoa powder (22g)
- ⅓ cup sunflower seed butter
- 5 Tbsp water*
- 2 Tbsp maple syrup
Date Caramel
- 1 cup pitted Medjool dates
- 2 Tbsp coconut oil
- ½ tsp vanilla extract
- pinch of salt
Chocolate Coating
- 1 cup dark chocolate chips
- 1 Tbsp coconut oil
Instructions
- Line a loaf pan with parchment paper and set aside.
- Make the brownie base: Combine all base ingredients in a large mixing bowl. Once well combined, press the base into your lined loaf pan, smoothing it to a level, even layer.
- Make the date caramel: First soak the dates to soften them. Place the dates in a small bowl and heat a pot of water. Once hot, pour the water over the dates so that they are fully submerged. Let them sit for 5 minutes, then drain the water.
- Place the softened dates and all other caramel ingredients in your food processor and blend, stopping every so often to scrape down the sides. The caramel is ready when it has an consistent, sticky texture.
- Scoop the caramel out of the food processor and spread it over the brownie base.
- Freeze: Place the bars in the freezer overnight, or for at least 4 hours.
- Coat in chocolate: Once the bars are frozen, melt the dark chocolate and coconut oil for the coating. Place the chocolate and coconut oil in a microwaveable bowl and microwave on high at 20-30 second intervals, stirring in between.
- Remove the bars from the freezer and cut them to desired size (I cut into 12 bars).
- Dip the bars into the melted chocolate and place them on a parchment-lined baking sheet or plate to set.
- You can drizzle them with the remaining chocolate and add a pinch of bee pollen and salt if you want.
- Store the bars in an airtight container or baggie in the fridge or freezer.
Notes
*I have only tested these protein bars with pea protein. Other protein powders may work, but you'll most likely have to play around with the water content in the brownie base. Pea protein is very absorbent, so recipes using it require more moisture.
Katie
Hope you love these as much as my family and I do! Enjoy!