Who loves caramel??? I do! I do!! These chocolate cashew caramel bars have a soft, chewy bar crust. Topped with easy homemade caramel and dairy-free chocolate, these are like a little piece of heaven!
Chocolate Cashew Caramel Bars
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- 1/2 cup butter or coconut oil
- 1/2 cup pure maple syrup
- 1/2 cup full-fat unsweetened coconut milk
- dash of salt
- 3 cups cashews (I buy them from Costco and they are salted)
- 1-2 TBSP coconut oil melted
- 3/4 cup dairy-free soy-free chocolate chips (optional, but highly recommended!)
Ingredients
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- See instructions below:
In a small saucepan, heat the butter (or coconut oil), syrup, coconut milk and salt over medium heat. Place a candy thermometer in and heat until about 230 degrees. Note: If you don’t have a candy thermometer, you can just boil until the mixture has thickened and looks like caramel:
While that is boiling (it’ll take a good 15-20 minutes), place the cashews into a food processor and process until it resembles flour:
Add one tablespoon of the melted coconut oil and process for about 20 seconds. The mixture should be kind of stuck together, with the ability to be pressed down and still hold together. If not, add the other tablespoon of coconut oil and process again. Pour into an 8×8 pan and press down with a spatula until firm. Spread the caramel over the cashews and place in fridge for about 20 minutes. Melt the chocolate chips, and a teaspoon of coconut oil and stir. Pour over the cashew/caramel mixture and spread evenly. Place back in fridge for another 30-40 minutes, or until chocolate hardens. Cut into small squares and enjoy!
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Andrea says
These look dangerous…but wonderful!
Jen says
Wow, those look utterly amazing – can’t wait to try them!
Breezy says
I’ve made these several times now, and they truly are AMAZING!
That said, I can never leave well enough alone when it comes to cooking. 🙂 I prefer to double the caramel, otherwise I think it’s too much nut and not enough goo. I would like to have a ‘crust’ that held together better, so I’m thinking about trying a grain-free shortbread recipe.
Thanks for this, seriously! Tastes just as good as the junk food version- total hit around here!
radlandon says
Glad you like it, and thanks for the notes! If you do decide to try a shortbread crust, you can try this one and let me know how it is! http://www.lifemadefull.com/2012/02/21/vanilla-almond-shortbread-cookies/
Jenny says
Looks so yummy…dying to make it and try it. I’ve bought all the ingredients but I can’t seem to find the dairy and soy free chocolate chips. I’ve checked 3 different health food store and no luck. Where can I buy them?
radlandon says
Hi, Jenny! I always buy mine on Amazon, or Whole Foods.
Leslie says
It is a brand called Enjoy Life. Order from Amazon perhaps?
Jacque says
I made these last night and they are AMAZING!
radlandon says
Yay! So glad you liked them!
Jacqueline says
I have cashew flour, how much would I need to use for the crust?
Shanti Landon says
Hi, Jacqueline! A general rule of thumb is that 1 cup of nuts = 1.5 cups of flour. Hope that helps!
Laura Moore says
Would you not want some maple syrup in the cashews too? And maybe some vanilla, otherwise won’t it just taste like caramel on cashews?
Shanti Landon says
Hi, Laura! You are welcome to do that!
Bee says
The caramel didn’t seem enough to cover the cashew crust in the pan. I booked for 19 minutes on medium. It also seemed kind of burned but isn’t that the point of caramel? Could it have been burned?
Shanti Landon says
Hmm. Your heat may have been on too high if it burned. Sorry it didn’t succeed well for you!