from 1 vote
4 ingredient salted caramel naked date bars (vegan + gluten free)
Silicone chocolate bar mould or a tray lined with baking parchment
soaked for a couple of hours, drained
For this recipe you will need a silicone chocolate bar mould or a tray lined with baking parchment.
Soak the dates in boiling water for a couple of hours. Drain.
Place all of the ingredients in a blender and blend until smooth. Taste, and add more salt if required. I like these 'salted caramel' bars to be quite salty, so I add a bit more salt.
Press the mixture evenly into your silicone mould or prepared tin. Place in the freezer for at least two hours, ideally overnight.
Wrap each bar in baking parchment and store in an airtight container in the fridge for up to a week.
*Add more or less depending on the consistency of the mixture.