clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Homemade 100 Grand Bars (Gluten Free, Vegan, Paleo)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Katie
  • Prep Time: 20 minutes
  • Freeze Time: 4 hours
  • Total Time: 4 hours 20 minutes
  • Yield: 12 candy bars 1x


Homemade 100 grand bars with a date caramel filling, sprouted buckwheat groats topping and dark chocolate coating.



Caramel Filling


Dark Chocolate Coating

  • 1 cup dark chocolate chips
  • 1 tsp coconut oil


  1. Line an 8" x 4" loaf pan with foil or parchment paper and set aside.
  2. Place pitted dates in a small bowl.  Boil water and pour over dates so that they are fully submerged.  Soak for 5 minutes to soften.
  3. Drain water, then place dates in food processor or high powdered blender.  Process the dates, stopping every few seconds to scrape the sides, until they form a paste.
  4. Add in tahini, vanilla and salt. Blend the mixture until it forms a thick, consistent paste.
  5. Spread the caramel into the lined baking pan.
  6. Top caramel with buckwheat groats. Use your hand to press them down so that they sit firmly in the caramel.
  7. Place caramel in the freezer and freeze for at least 4 hours. The caramel will harden but will not be completely solid.
  8. When the caramel is ready, melt the dark chocolate. Place the chocolate and coconut oil in a small sauce pan and melt over low heat, stirring frequently.
  9. Once the chocolate is melted, turn off the heat and grab the frozen caramel. Cut the caramel into 12 equally sized pieces.
  10. Dip the caramel, one at a time, into the melted chocolate and then place on a lined baking sheet to set.
  11. Top the candy bars with remaining chocolate (if desired).