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raw vegan caramel mocha bars from Emily Von Euw // choosing raw
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Emily Von Euw’s Caramel Mocha Bars

Author - Gena Hamshaw


  • Crust:
  • 1 cup 145 g raw almonds
  • 1 cup 175 g pitted dates
  • Caramel:
  • 1/2 cup 130 g raw cashew butter (*NB: I only had almond butter, so I used it instead, and it was fine*)
  • 1/2 cup 118 mL coconut oil, melted
  • 1 cup 175 g pitted dates
  • Pinch of salt
  • 1/2 teaspoon vanilla extract
  • 1/2 cup 43 g unsweetened shredded coconut (optional -- I didn't use because I didn't have it on hand)
  • Mocha layer:
  • 1/3 cup 79 mL melted coconut oil
  • 1-2 tbsp cacao powder
  • 1 to 2 tbsp finely ground coffee bean listed as optional, but totally necessary, in my mind!
  • 1/4 cup 85 g preferred liquid sweetener (I used agave)


  • To make the crust: Pulse the almonds into flour in your food processor, then add the dates and process until it all begins to stick together. Press into the bottom of a baking pan and refrigerate until you add the next layers.
  • To make both the caramel and mocha layers: just blend the ingredients in each list until smooth. spread the caramel onto your crust, followed by the mocha layer. Refrigerate until completely set, preferably overnight. Slice, bite, feel the caffeine!