Craving the taste of a caramelised toffee apple without the stick or the cooked sugar? These bars stack three no-bake layers: an almond base, a soft apple-date centre, and a smooth caramel topping made with almond butter. No butter, no white sugar, no refined flour, no egg — just raw ingredients that speak for themselves. The recipe makes 9 square bars.
No-Bake Raw Apple-Caramel Bars, Three Layers
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Activated almond puree
€15.70
Ingredients
- For the base:
- 1 cup almond flour
- 1/4 cup date nectar
- 1/4 cup coconut oil
- 1 tbsp coconut flour
- 1/8 tsp vanilla powder
- 1 pinch pink Himalayan salt
- For the filling:
- 4 small apples
- 1 cup pitted medjool dates
- 2 tbsp coconut oil
- 1 tsp freshly squeezed lemon juice
- 1/8 tsp vanilla powder
- 1/4 tsp ground cinnamon
- 1 pinch pink Himalayan salt
- For the caramel topping:
- 1/2 cup almond butter
- 1/2 cup coconut oil
- 1/2 cup date nectar
- 1/2 tsp vanilla powder
- 1/8 tsp pink Himalayan salt
Preparation
- Make the base: mix all the base ingredients in a bowl until you get a smooth dough.
- Line a 20 x 20 cm square tin with baking paper, pour in the dough, spread it evenly and press it firmly into the bottom. Set aside.
- Make the filling: pulse all the filling ingredients in a food processor until you get fine pieces of apple and date — without turning it into a smooth purée.
- Spread the filling over the base and press down lightly.
- Make the topping: whisk all the topping ingredients in a bowl until you get a smooth, creamy texture.
- Spread the topping over the filling in an even layer.
- Place in the fridge for 15 to 30 minutes, until everything firms up. Cut into 9 squares and keep chilled until ready to serve.
Tip
These bars soften quickly at room temperature: keep them in the fridge and only take them out just before serving.
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FAQ: your questions about dates and raw caramel
How do you make caramel out of dates?
The principle is simple: nice soft dates, a liquid, and a fat. Soak the dates for about ten minutes in hot water if they're dry, drain them, then blend at length with a little plant milk or water until you get a perfectly smooth cream. A pinch of salt and a touch of vanilla make all the difference. In this recipe, it's the almond butter and coconut oil that give the topping its caramel texture, rather than just blending the dates.
What are the benefits of replacing sugar with dates?
Unlike white sugar, dates come with their own fibre, potassium, magnesium and a little B-group vitamins, which makes them a whole food rather than an isolated ingredient. Their fibre also slows down sugar absorption a little. That said, they remain very sweet: around 65 to 70 g of sugar per 100 g. The swap is interesting in terms of quality, not quantity.
How should Medjool dates be stored?
At room temperature in an airtight container, they keep for a few weeks, but gradually dry out and harden. The fridge keeps them soft for several months; the freezer for up to a year, without affecting their texture once thawed. If your dates have hardened, ten minutes in hot water softens them enough to blend. A white film on the surface is usually crystallised sugar, not mould.
Should dates be washed before eating them?
A quick rinse in cold water doesn't hurt, especially for dates sold loose or unpackaged, and removes dust and residue. Dry them carefully afterwards with a cloth: leftover moisture encourages mould if you then store them. For organic dates in sealed packaging, it's not essential. In any case, open them to remove the pit and check the inside before blending.
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