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Home » Recipes by Joel Marion, Sports Nutritionist and Weight-loss Expert » No Bake Salted Caramel Bars

No Bake Salted Caramel Bars

    no bake salted caramel bars recipe by joel marion

    While eating healthy and enjoying sweets seldom go hand-in-hand, these easy no bake salted caramel bars are a much-loved diet indulgence. They are gluten-free and non-dairy too!


    No Bake Salted Caramel Bars recipe

    Joel Marion’s simple, highly effective weight loss program allows readers to enjoy social dinners without restriction, satisfy nighttime hunger with fat-burning sweet and salty pre-bedtime snacks and indulge cravings with strategically timed cheat meals.

    This healthy no bake Salted Caramel Bars recipe is a part of his diet program.

    It is non-dairy and gluten-free too.

    Joel Marion, CISSN, NSCA-CPT is a 6-time bestselling diet book & healthy recipes cookbook author who has been featured all over the media throughout his 18-year career, including in the pages of more than 20 popular national newsstand magazines such as Men’s Fitness, Woman’s Day, Oxygen, Clean Eating, MuscleMag International, and Muscle & Fitness Hers.

    Joel is also the Co-Founder of BioTrust Nutrition, one of the fastest growing and largest eCommerce supplement companies in the United States, and the host of the top-ranked podcast, Born to Impact.

    Joel Marion cookbook author and co-founder of supplement store
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    The Revolutionary Rule-Breaking Diet That Lets You Enjoy Huge Dinners, Desserts, and Indulgent Snacks While Burning Fat Overnight. On Amazon.
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    Cheat BIG with the Foods You Love, Lose Fat Faster Than Ever Before, and Enjoy Keeping It Off! On Amazon.

    No Bake Salted Caramel Bars

    Course: Brownies u0026amp; Bars, Caramel, Joel Marion Recipes
    Servings

    30

    servings
    Prep time

    30

    minutes
    Cooking time

    20

    minutes
    Calories

    180

    kcal
    Chilling Time

    20

    minutes

    Ingredients

    • Cookie Layer:
    • 2½ c raw pecans

    • 8 pitted dates, soaked in hot water 10 minutes then drained

    • 2 Tbsp blanched almond flour

    • 1 tsp coconut flour

    • ¼ tsp sea salt

    • ¼ c granular zero-calorie, natural sweetener

    • 3 Tbsp coconut oil, melted

    • Caramel Layer:
    • ½ c coconut palm sugar

    • ½ c granular zero-calorie, natural sweetener

    • 2 Tbsp full-fat coconut milk

    • 2 Tbsp coconut oil

    • pinch sea salt

    • 1 Tbsp vanilla extract

    • ½ tsp baking soda

    • Chocolate Layer:

    • 2 c stevia-sweetened chocolate chips

    • 2 Tbsp coconut oil

    • For Bars:
    • coconut oil

    • ⅓ c dry roasted macadamia nuts, chopped

    • coarse sea salt

    Directions

    • To make cookie layer:
    • Place large skillet over medium heat. Spread pecans over skillet and toast, stirring often, 8-10 minutes until golden. Remove from heat.
    • Transfer toasted pecans to food processor and pulse until fine. Add dates, almond flour, coconut flour, sea salt, sweetener and coconut oil; pulse until dough forms.
    • To make caramel layer:
    • In skillet over medium heat, combine coconut palm sugar, sweetener, coconut milk, coconut oil, sea salt and vanilla extract; bring to boil. Once boiling, decrease heat to low and cook 5 minutes, stirring often.
    • Remove skillet from heat; whisk in baking soda. Return pan to low heat and cook 2 minutes, stirring often.
    • Remove caramel from heat and let cool and thicken 5 minutes.
    • To make chocolate layer:
    • In double boiler, melt chocolate chips and coconut oil.
    • Stir until mixture is smooth then remove from heat.
    • To assemble salted caramel bars:
    • Line bottom and sides of 9-by-9-inch baking pan with parchment paper, leaving some hanging over sides. Lightly rub parchment paper with coconut oil.
    • Press cookie dough into bottom of pan to create even layer. Place in freezer 5 minutes to harden.
    • Pour caramel over cookie layer and spread to coat evenly. Place in freezer 5 minutes. Pour chocolate over caramel and spread to cover evenly. Sprinkle with macadamia nuts and coarse salt. Place in freezer 10 minutes until chocolate sets.
    • Use overhanging parchment paper to ease set mixture out of pan. Transfer to cutting board and slice into bite-size bars.

    Notes

    • We provide nutritional information but these figures should be considered estimates as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.
    Source

    Recipe courtesy of “Always Eat After 7 PM” via Family Features

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