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Gluten-free no-bake chocolate caramel bars on a white plate

Gluten Free No-Bake Chocolate Caramel Bars

Dive into these delicious Gluten Free No-Bake Chocolate Caramel Bars, combining almond butter, dark chocolate, and a touch of sea salt for an indulgent yet simple dessert.
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Prep Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 9 bars
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1.5 cups almond flour (150 g)
  • 2 tablespoons coconut oil, melted (28 g)
  • 2 tablespoons maple syrup (30 ml)
  • 0.5 teaspoon vanilla extract (2.5 ml)
  • 0.25 teaspoon salt (1.5 g)
Caramel Layer
  • 0.5 cup creamy almond butter (120 g)
  • 3 tablespoons maple syrup (45 ml)
  • 2 tablespoons coconut oil, melted (28 g)
  • 0.25 teaspoon salt (1.5 g)
Chocolate Topping
  • 1 cup dark chocolate chips (170 g) - allergen-free recommended
  • 1 teaspoon coconut oil (5 g)
  • to taste none flaky sea salt for topping optional but highly recommended

Method
 

Preparation
  1. Line an 8x8-inch pan with parchment paper, leaving an overhang for easy lifting.
  2. In a medium bowl, mix the almond flour, melted coconut oil, maple syrup, vanilla, and salt until it forms a soft dough. Press it into the bottom of the pan and refrigerate for about 20 minutes.
Caramel Layer Preparation
  1. In a separate bowl, mix together the almond butter, maple syrup, melted coconut oil, and salt until smooth.
  2. Spread the caramel over the chilled base and return to the fridge for 30-40 minutes to set.
Chocolate Topping
  1. In a microwave-safe bowl, combine chocolate chips and a teaspoon of coconut oil. Microwave in 20-second bursts, stirring in between, until smooth.
  2. Pour the melted chocolate over the caramel layer and spread it out. Sprinkle flaky sea salt on top if desired.
Final Steps
  1. Let the bars chill for at least 1 hour until fully set.
  2. Lift the parchment paper out and slice into bars or squares.

Notes

Best served straight from the fridge. Store in an airtight container in the refrigerator for up to a week or freeze wrapped individually for longer storage. Press the base firmly for stability, and use quality chocolate for best flavor. Variations include adding nuts, coconut, or dried fruit.