Gooey raw caramel biscuit bars


These were another pretty random, unplanned creation.. hence the name not being very innovative. They’re basically exactly what it says they are.. gooey, caramel, biscuit things in the shape of bars.. well duh. But, despite my not so appealing introduction to this post, these were pretty amazing (if I do say so myself) I literally couldn’t stop myself from eating two..or three straight from the freezer! I know I’ve made lots 0f caramel slices before (you’d think that i’d be sick of them by now!) but these ones are slightly different, as I decided to get all creative and try out a new, slightly more unusual ingredient in the biscuit base, which is.. coconut flour! AND to my pleasant surprise, I actually think that it works really well and helps to create that biscuity, shortbread like texture- like one of the most delicious biscuits ever.


Coconut flour was something that I hadn’t really used an awful lot of, purely because I wasn’t really sure how to use it. It’s a bit of a funny one and you can’t use it as a direct replacement for normal flour, as it has a very different texture and absorbs a lot of liquid. This doesn’t mean that it’s not an amazing ingredient when used in the right things! It’s great for making low carb recipes like protein pancakes.. and it tastes like coconut which is an obvious win in my eyes!



I think what amazes me the most about these things is how such a sweet and decadent caramel can be made so easily from healthy, natural ingredients? Like, if I didn’t spend most of my life making these things, it would literally boggle my mind as to something that tastes like that could possibly be refined sugar and chemical free! Well, it is definitely possible and also incredibly easy as well! I’ve kept this one really simple; all that you’ll need is some medjool dates, peanut butter and a fairly strong food processor. As for the chocolate, that’s just the classic coconut oil, cacao and maple syrup combo.. and that can never really fail right? 

Although still an indulgence, these are a little bit lighter than my usual caramel slices, so make a great bite sized treat that I don’t have to feel too guilty about. I mean.. fish and broccoli with a caramel slice on the side.. balance! 


Gooey raw caramel biscuit bars


  • Base:
  • 1/4 cup cashew nuts
  • 1/2 cup gluten free oats
  • 3 heaped tbsp coconut flour
  • 1 tbsp coconut oil
  • 1 tbsp maple syrup
  • Caramel:
  • 1 tbsp peanut butter
  • Plant milk
  • 6 medjool dates
  • Chocolate:
  • 1 tbsp coconut oil
  • 1 tbsp maple syrup
  • 1 tbsp cacao powder


  1. To make the base, add the cashews into the food processor and blend for a few seconds until slightly crushed. Add in the remaining ingredients and process until everything starts to stick together. Add more maple syrup or coconut oil if the mixture isn't sticky enough.
  2. Transfer the mix into a baking dish and flatten everything down to create a smooth surface. Leave in the freezer to set.
  3. For the caramel, add all of the caramel ingredients into a food processor and pour in a little almond milk to help everything blend. Once you're left with a smooth, caramel like consistency, spread this over the base layer and return to the freezer.
  4. Melt the coconut oil and mix this with the cacao powder and maple syrup. Once the mixture begins to thicken, slice the caramel bars into 6 slices and drizzle the chocolate over the top. I like to add a sprinkling of crushed nuts for a little extra decoration. Leave the in the freezer for about an hour to set.





  1. June 12, 2016 / 5:31 pm

    These look so yummy! I bought coconut flour a month or so ago on a whim and I’ve still not used it for anything because I just don’t know what to do with it, so these could be what I make to try it for the first time. They just look so delicious, and I totally agree with what you’re saying about healthy ingredients being able to be made into something so indulgent and yummy – it’s mind blowing and I love it! 🙂
    Nicole xx /

    • June 21, 2016 / 6:25 pm

      It’s actually really versatile, I love using it at the moment! Hope you like them if you give them a try! xx

  2. Sushma
    July 22, 2016 / 12:32 pm

    Can I use almond flour instead of coconut flour?

    • July 23, 2016 / 5:04 pm

      I haven’t tried it myself, but you could always give it a go. Let me know how you get on 🙂

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