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Dairy-Free Coconut Caramel Chocolate Bars

  • 15 min
    Prep Time
  • 2 hr 45 min
    Total Time
  • 16 people
  • 262 per 1 serving


  • 1/2 cup coconut flour
  • 1/2 cup almond flour
  • 1/4 cup pure maple syrup
  • 1/2 cup Pacific Foods™ Organic Coconut Unsweetened Vanilla Plant-Based Beverage
  • 3/4 cup almond butter
  • 16 Medjool dates, pitted
  • 1/4 cup coconut oil, melted
  • 1 dairy-free dark chocolate bar, roughly chopped
  • 1 tablespoon coconut oil
  • 1 tablespoon flaky sea salt


  • Step 1

    Preheat oven to 350°F. and line an 8x8-inch baking dish with parchment paper. 

  • Step 2

    Prepare shortbread layer: add coconut flour, almond flour, and maple syrup to a bowl. Stir to combine. If the mixture is too crumbly, add another tablespoon maple syrup. Pour shortbread layer into prepared baking dish. Use your hands to press mixture into dish. Bake for 10 minutes, or until golden. Remove from oven and let cool completely. 

  • Step 3

    Prepare coconut caramel layer: to a food processor add coconut milk, almond butter, pitted dates, and first amount of coconut oil. Process until mixture is completely smooth and creamy. Pour caramel layer over top of shortbread layer. Place in refrigerator to set, about 15 to 20 minutes. 

  • Step 4

    Prepare the chocolate layer: melt chocolate and second amount of coconut oil together in the microwave or on the stove. Pour chocolate on caramel layer and sprinkle with sea salt. Place in refrigerator or freezer to set for 2 hours. Once chilled, remove from tray by pulling on either side of parchment paper. Slice into 1-inch bars with a sharp knife. Store bars in the refrigerator or freezer and enjoy!

Calories 262
Total Fat 15 g
Sat. Fat 6.5 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 452 mg
Total Carb 28 g
Dietary Fiber 5 g
Sugar 21 g
Protein 4 g
Vitamin D 1 %DV
Calcium 5 %DV
Iron 20 %DV
Potassium 6 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.