Salted Caramel Bars

After one year  as the baking manager at Oslo Raw, I´ve gotten quite tired of eating raw cakes. When you are around sweet cakes (even when their healthy) all day, 5 days a week, your kind of don´t fancy eating them anymore, you know . But now, two weeks after I said goodbye to Oslo Raw, my sweet tooth are screaming for some raw treats. There was really only one right thing to do, wake my inner baker up, tie on my apron, and search the kitchen drawers for ingredients to wipe up something yummy. The result, Raw Salted Caramel Bars, and well, they turned out pretty darn good if I must say it myself... The bars are raw, vegan, gluten free, and sugar free. Now my good news to you is that I have decided to share the recipe with you here. So the next time your sweet tooth shows up, you have a healthy option to grab for. Happy indulgent, you can thank me later!




-       3 dl Gluten free oats

-       2 dl Desiccated Coconut

-       ½ dl Coconut sugar

-       1 Tablespoon Himalaya salt

-       Ca. 450 g Dates


Salted Caramel Layer

-       5 Tablespoon Tahini

-       3 drops Stevia caramel

-       200 g Dates

-       2 Tablespoons Himalaya salt


Chocolate Layer

-       5 Topped Tablespoon cocoa (preferably raw cocoa)

-       250 ml full fat Coconut milk or cream

-       2 Tablespoon Coconut sugar

-       10 Dates

-       1,5 Tablespoon Coconut oil

-       1 Tablespoon Himalaya salt

-       Optional: 1 Tablespoon coffee




1.     Blend all the dry ingredients in a food processor

2.     Remove the stones from the dates

3.     Add the dates to the processor and blend till you have a smooth, sticky dough

4.     Press out into a medium sized tray covered with baking sheet


Caramel Layer

1.     Remove the stones from the dates

2.     Blend the dates in your food processor until they look like sticky caramel

3.     Add the rest of the ingredients and blend well

4.     Spread on top of the base

Chocolate Layer

1.     Remove the stones from the dates

2.     Blend everything in a food processor till you have a smooth chololate

3.     Spread on top of the caramel

4.     Place in freezer

When everything freezes, take out the tray and cut the block into bars or squares,  place in a box and store in freezer. The salted caramel bars tast amazing teamed up with a cup of coffee as a mid-morning/afternoon snack, or as a sweet treat after dinner. Enjoy!