Chocolate Coconut Caramel Cookie Bars Version 2.0

I made a paleo friendly version of these multiple layer bars sometime back…as far as I can remember they were a little time consuming when it came to making them. For whatever reason these ones were much more straightforward. Maybe it’s a confidence/experience thing, or maybe I just planned my preparation much more precisely!

Cookie Chocolate Coconut Caramel Layer Bars (8) title Cookie Chocolate Coconut Caramel Layer Bars (7)

A no bake oat and puffed quinoa base, a maple sweetened chocolate ganache, date and sunflower seed butter caramel (using Meridian Foods Sunflower Seed Butter) and a coconut layer with a protein boost.

Cookie Chocolate Coconut Caramel Layer Bars (3) Cookie Chocolate Coconut Caramel Layer Bars (4)

The protein boost was not merely for the sake of giving these bars a protein boost but rather to enhance the texture of that top layer. Rather than it being crunchy and a little crumbly, the whey protein works wonders to create a little chewy layer… I discovered it’s wonder when I made those protein bounty bars !

I did of course make use of the unflavoured unsweetened whey protein from Pulsin because it’s the only one I’ve ever used.

Cookie Chocolate Coconut Caramel Layer Bars (6)

The ingredient list might look a little lengthy but they are actually incredibly easy to make.  They require a little bit of patience just to let the layers set but they are pretty fool proof!

All of my favourites layered up to create one mighty delicious treat!

Cookie Caramel Chocolate Layer Bars

by Michelle Hunt

Prep Time: 1 hour

Keywords: blender dessert snack gluten-free soy-free vegetarian nut-free sunbutter sunflower seeds

Ingredients (16 squares)

    For the Base

    • 1 cups (100g) gluten free rolled oats
    • 1 cup (30g) popped quinoa or puffed rice cereal
    • 1/4 cup (30g) desiccated coconut
    • 1/4 cup (60g) coconut oil, melted
    • 1/4 cup (60g) honey
    • Dash of cinnamon (optional)

    For the Chocolate Layer

    • 1/2 cup (60g) raw cacao powder
    • 1/2 cup (110g) coconut oil, melted
    • 1/4 cup (60g) maple syrup
    • 1 tsp vanilla extract

    For the Caramel Layer

    • 1 cup (220g) pitted Medjool dates, chopped
    • 1/4 cup (60g) sunflower seed butter
    • 1/4 cup (60ml) full fat coconut milk
    • 1/4 cup (60g) coconut oil, melted
    • 1/4 cup (60ml) warm/boiling water
    • 1 tsp vanilla extract
    • Pinch or two of Pink Himalayan Rock Salt

    For the Coconut Layer

    • 1/4 cup (60g) coconut butter
    • 125ml (1/2 cup) full fat coconut milk
    • 2/3 cup (60g) unsweetened desiccated coconut
    • 3 tbsp (30g) Pulsin Whey Protein + 3 tbsp water (mix to a paste)
    • 1 tbsp (20g) honey

    Topping Options

    • Mini Chocolate Chips
    • Cacao Nibs
    • Chopped nuts (if you don’t wish to keep these nut free)


    Line a 9*9 inch square tray with baking paper and lightly grease with coconut oil.

    Mix together all base ingredients. Place into prepared tin and pack down and spread evenly using the back of a spoon or your hands.

    Place into the freezer while you make the chocolate layer.

    Mix together the cacao powder and melted coconut oil, then add the vanilla and maple syrup. The mixture will thicken a little.

    Pour over the prepared base once it’s had 15 minutes in the freezer; otherwise it might seep through.

    Place the tray back into the freezer while you make the caramel.

    Blend together all caramel ingredients in a high speed blender. Make sure to use soft Medjool dates as these will blend to a much smoother consistency.

    Once the chocolate layer is set, or almost, it should take only about 10 minutes in the fridge, spread over the caramel and return the tray to the freezer for a further 15 – 20 minutes.

    Melt the coconut butter and mix with room temperature coconut milk.

    Mix together whey protein and water to make a paste.

    Add the desiccated coconut, and whey protein mix to the melted coconut butter and milk mixture. Add in vanilla and honey and stir to combine.

    Once the caramel is set spread over the coconut layer. Sprinkle over toppings of choice, press down gently with your hands and either place into the freezer for 30 minutes before slicing or into the fridge overnight. These can be stored in the fridge for up to one week or freezer for up to one month.

    If stored in the freezer slice and store individually wrapped squares!

    Recipe makes 16 thick luscious squares!

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