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5 from 1 vote

4 ingredient salted caramel naked date bars (vegan + gluten free)

Servings: 6 bars


  • Silicone chocolate bar mould or a tray lined with baking parchment


  • 200 g dates soaked for a couple of hours, drained
  • 140 g peanut butter
  • 80 g cashews
  • 1/2 tsp sea salt
  • 1 tsp cocoa powder


  • 1-2 tbsp protein powder*


  • 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.