Email Link SMS X Search Clock Right Arrow Caret down Caret up Caret left Caret right Thumbs up Speech Audio on Replay Plus Minus


Salted-Caramel Pretzel, Almond And Cacao Bars

by Mercedes Sandoval and Gaz Oakley


for 12 bars

Almond “Biscuit” Layer

  • ½ cup
    macadamia nut (70 g)
  • ½ cup
    coconut flakes (40 g)
  • 3 tablespoons
    agave nectar
  • 3 tablespoons
    coconut oil
  • 1 tablespoon
    almond butter, or peanut butter
  • 1 pinch pink himalayan salt
  • 1 ½ cups
    ground almonds (170 g)

Salted Date Caramel Layer

  • 2 cups
    medjool date, pitted (340 g)
  • 2 tablespoons
    coconut oil
  • ½ cup
    filtered water (240 mL)
  • 1 teaspoon
    vanilla bean paste
  • ¼ teaspoon
    pink himalayan salt

“Chocolate” Coating

  • 5 tablespoons
    coconut oil, melted
  • 4 tablespoons
    organic cacao powder
  • 2 tablespoons
    agave nectar


  • ½ cup
    gluten-free pretzel, or flaked almonds for 100% raw (55 g)
    Calories 309
    Fat 18g
    Carbs 35g
    Fiber 5g
    Sugar 24g
    Protein 4g

Estimated values based on one serving size.



  1. Line a square, loose-bottom 20-cm (8-in) baking tray with parchment paper.
  2. First make the almond biscuit layer: blend all of the ingredients except the ground almonds in the blender until the nuts and coconut are finely chopped. Add the ground almonds then pulse until fully incorporated. The mixture should be sticky.
  3. Press the almond mixture into the base of the baking tray, making sure it’s an even layer all over.
  4. Pop the tray into the freezer and get on with the caramel layer.
  5. Rinse out the blender. Blend all of the ingredients in the blender until the mixture is as smooth as possible.
  6. Remove the tray from the freezer and spread the caramel layer over the top evenly. Pop the tray back into the freezer to set for around 2 hours.
  7. After the 2 hours, remove the tray from the freezer and place the toppings on.
  8. Carefully remove the bars from the tin, then cut it into 12-14 bars. Run your knife under hot water between each cut to make it easier.
  9. Place the bars onto a baking tray and back into the freezer while you make the coating.
  10. Mix the chocolate coating ingredients together in a small mixing bowl until smooth.
  11. Remove the bars from the freezer and drizzle the coating over the top of each bar. Top each bar with a couple of pretzels or a sprinkling of flaked almonds. Serve straight away or store in the freezer for up to 2 months. Serve straight from the freezer.
  12. Enjoy!




More like this