Caramel Bars - Nathalie Gleitman
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Caramel Bars

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by Nathalie
Step by step recipe - 20 Min
October 13, 2020

Warning! This recipe is not histaminefree! But with a few changes we can make it low histamine:). Use almond flour instead of cashews and almond butter instead of peanut butter. Exchange the dark chocolate topping with white vegan chocolate and you got yourself an amazing low histamine treat!

Serves 12 bars
Cooks in 20 Minutes
Difficulty Easy


For the Base:
60g cashews/almonds, grounded
60g oats, grounded
2 tbsp caramel (from this recipe)/4 pitted Medjool Dates
2 tbsp peanut butter (any nut butter works)
For the caramel:
300g Medjool dates, pitted
220ml water or plant drink. I love it with coconut drink or oat drink
1/2 tsp vanilla
chocolate topping:
100g melted chocolate
1 tsp coconut oil


First we start by preparing the caramel, since we are going to use some for the base. Place all the needed ingredients for the caramel layer into a food processor or high speed mixer until you have a creamy texture and set aside.

For the base, put all the needed ingredients into a bowl and combine well. If you need to ground the oats and nuts do so by putting them into a mixer until you have a flour like consistency. Line a small baking dish or casserole dish with baking paper and distribute the base evenly. Pour the caramel on top and evenly distribute it on the base.

For the chocolate topping melt the chocolate and the coconut oil in a water bath and pour on top of the caramel layer. Freeze or refrigerate the the bars until they are firm. Cut into bars and store in an airtight container in the fridge or freezer.


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