Vegan Mocha Date Caramel Oat Bars
No-bake layered bars with a crunchy oat and nut base, creamy mocha-date caramel middle, and chocolate chip crumble topping. Vegan-friendly and naturally sweetened with dates and maple syrup. Ready in under an hour with chilling time.
Ingredients
- 1 ¾ cups oats, ground
- 4 oz cashews or almonds, wholesunflower seeds1:1confidence:4
removes:tree_nuts
- 1 oz vegan protein powderwhey protein1:1confidence:4
adds:dairy
- 2 oz tahini, smooth, runny
- 3 tbsp maple syrup
- 2 tbsp coconut butter, meltedalmond butter1:1confidence:3
- 2 tbsp coconut oil, meltedvegan butter1:1confidence:3Full guide →
- salt, pinch(optional)
- 1 ½ oz chocolate chipsvegan chocolate chips1:1confidence:4Full guide →
- 5 ½ oz medjool dates, pitteddried figs1:1confidence:3Full guide →
- 3 tbsp espresso coffee, brewedbrewed black coffee1:1confidence:4
- 1 tsp instant coffee(optional)
- 2 ½ tbsp hot water(optional)
- 3 tbsp tahini, smooth, runny, divided
- 1 tbsp coconut oil, meltedvegan butter1:1confidence:3Full guide →
- 1 oz cacao powder
- ½ tsp vanilla essencevanilla extract1:1confidence:4
Instructions
- 1
Line a 6-inch square tin with parchment paper.
- 2
Soak the pitted dates in boiling water for 20 minutes, then drain.
- 3
Blend the oats and nuts into a fine powder. Mix with protein powder in a large bowl.
- 4
Stir in tahini, maple syrup, coconut butter, coconut oil, and salt until a crumbly dough forms that holds together when pressed.
- 5
Reserve 120g of the base mixture and stir in chocolate chips for the topping.
- 6
Press the remaining base mixture firmly into the prepared tin to form a compact layer.
- 7
Chill the base in the fridge.
- 8
Blend the drained dates, espresso coffee, 2 tbsp tahini, coconut oil, cacao powder, vanilla, and salt until smooth and creamy.
- 9
Spread the caramel over the chilled base.
- 10
Drizzle the remaining 1 tbsp tahini over the caramel.
- 11
Press the chocolate chip oat mixture lightly over the top.
- 12
Chill in the fridge for 1-2 hours until set.
- 13
Remove from the tin and slice into 9 bars with a sharp knife.
Tips
Soak dates in boiling water to soften and create a smoother caramel blend.
Press the base layer firmly for structural integrity; the topping is intentionally crumbly.
Use a sharp knife dipped in hot water between cuts for cleaner slices.
Good to Know
Refrigerate in a sealed container for up to 1 week. Freeze for up to 1 month; defrost before eating.
Prepare through the chilling stage up to 1 day ahead. Slice just before serving for best texture.
Serve chilled. The bars are crumbly on top, so handle carefully when removing from the tin.
Common Mistakes
Do not skip chilling the base layer before adding the caramel to prevent the layers from collapsing.
Do not press the chocolate chip topping too firmly; light pressure preserves the crumbly texture.
Do not use runny tahini that separates; stir well before measuring to ensure proper consistency.
Substitutions
adds:dairy