Oatmeal Chocolate Chip Date Caramel Snack Bars

MORE HEALTHY VEGAN GRAB-AND-GO SNACKS:

• Banana Snack Bars
• Vegan Snickerdoodle Bars 
• Sunbutter Granola Bars 
• Ginger Chocolate No Bake Granola Bars 
• Sweet potato pie dessert bars 

Print Recipe

5 from 3 votes

Oatmeal Chocolate Chip Date Caramel Snack Bars

These Vegan Date Caramel Bars are the best grab-and-go snack for all lovers of oatmeal bars, chocolate, and caramel. Easy & delicious oatmeal chocolate chip bars made completely from scratch in no time, layered with creamy homemade date caramel.

Prep Time15 mins

Cook Time35 mins

Total Time50 mins

Course: Dessert, Snack

Cuisine: American

Keyword: vegan carmelita bars, vegan date caramel bars

Servings: 9

Calories: 307kcal

Author: Vegan Richa

Ingredients

• 1/3 cup smooth almond butter
• 1/3 cup (78.86 ml) maple syrup
• 1/4 cup (60 ml) non-dairy milk
• 1/2 teaspoon vanilla extract
• 2 tablespoons oil
• 3/4 cup (60.75 g) oats
• 3/4 cup (93.75 g) flour I use all-purpose flour, use gf blend or oat flour for Glutenfree
• 1/2 teaspoon baking soda
• 1/3 teaspoon salt
• 1/3 cup (56.67 g) chocolate chips or chocolate chunks

For the date caramel:

• 10-11 soft dates soaked in hot water for 15 minutes
• 1 tablespoon almond butter
• 1/8 teaspoon salt
• 1 tablespoon maple syrup
• 1/2 cup (60 ml) non-dairy milk

For topping:

• 1/4 cup shredded coconut
• 1/4 cup chocolate chips

Instructions

• In a bowl, add the almond butter, maple syrup, vanilla, and oil. Heat the non-dairy milk until it's hot and then add to the bowl. Mix until all of these wet ingredients are well combined.
• Then add in the oats, flour, baking soda, salt, and chocolate chips and mix well.
• Line a 8 by 8 inch pan or a similar baking dish with parchment paper and press this mixture into the baking pan. Even it out with a spatula. Put in the oven at 350 degrees Fahrenheit (180C) for 15 minutes.
• Meanwhile, make your date caramel. Drain the dates and blend with almond butter, salt, and maple syrup. Add 2-3 tablespoons of milk initially and add more if needed. Blend until it's a smooth mixture.
• Take the baking pan out of the oven and spread the date caramel all over. Even out with a spatula.
• Top it with the coconut and chocolate chips and put it back to bake for another 15-20  minutes or until the top is golden to preference.
• Remove the pan from the oven and let it cool for 10 minutes before removing it from the pan and cool for another 10 minutes before slicing.
• The bars will keep in the counter for a day and in the refrigerator for up to 10 days.

Notes

• To make this gluten-free, use a gluten-free blend or oat flour.
• to make this Oilfree just omit the oil from the base 

Nutrition

Nutrition Facts

Oatmeal Chocolate Chip Date Caramel Snack Bars

Amount Per Serving

Calories 307 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 5g31%

Cholesterol 2mg1%

Sodium 141mg6%

Potassium 269mg8%

Carbohydrates 38g13%

Fiber 4g17%

Sugar 20g22%

Protein 6g12%

Vitamin A 37IU1%

Vitamin C 1mg1%

Calcium 96mg10%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients:

For the base

•  smooth almond butter mixed with maple syrup, non-dairy milk, vanilla extract, and oil as wet ingredients
• rolled oats and  flour (I use all-purpose flour but you can use gluten-free) as dry ingredients
• baking soda for a bit of a rise
• salt
• chocolate chips or chocolate chunks because we want chocolate in both layers

For the date caramel:

• soft dates (soaked in hot water for 15 minutes) – Medjool dates are easiest to blend and have a wonderful caramelly taste.
• almond butter or any other nut or seed butter that has a neutral taste
• salt – so important! Don’t skip it as it helps intensify the caramel flavor
• maple syrup for the perfect drippy texture
• non-dairy milk to make it all smooth and creamy. Any plant-based milk will do

Toppings

•  shredded coconut – go for the good stuff – you are looking for small shreds that are super fresh and white.
• chocolate chips – vegan dark or semisweet chocolate

In a bowl, add the almond butter, maple syrup, vanilla, and oil. Heat the non-dairy milk until it’s hot and then add to the bowl. Mix until all of these wet ingredients are well combined.