No Bake Caramel Fingers (V + GF)

reading time: ca. 1 min

This recipe was - except for minor changes - adapted from the wonderful Emily whose GOOEY CARAMEL CHOCOLATE BARS with BUCKWHEAT i saw on her blog and had to re-create and share!

I'm not kidding when i say these are dangerously delicious! Especially the caramel layer is super addictive, and i couldn't keep my hands off it whilst preparing it the night before... whoops. Anyway, most of it was still there the next morning when i took it out of the freezer to take some pictures of it. Ah, the tragic life of a food blogger, not being able to eat the food unless it has been recorded on camera for the blog beforehand ;)

Now lift the curtains for... drum roll...


adapted from Emily @This Rawesome Vegan Life 

Preparation time: 20 mins
Main ingredients: dates, almond butter, buckwheat
difficulty level: easy
makes: 24 caramel bars
suitable for: vegan, lactose-free, gluten-free, nut-free, and delicious "even so"


1 cup buckwheat groats
1 cup soft dates (if not soft, soak in hot water for 30 minutes)
1/4 cup water (i use the soaking water)

1 1/2 cups soft dates (again, soaked in warm water)
1/4 cup almond butter
1/4 cup water (i use the soaking water)
1/2 tsp vanilla extract
a pinch of sea salt

Chocolate Glazing
1/2 cup soft, soaked dates
1 1/2 heaping tbsp cacao powder
1 tbsp almond butter
1/4 cup water
2 tbsp agave syrup (optional)

cacao nibs and sea salt to sprinkle on


For the buckwheat base, blend buckwheat groats into flour (just use your blender for that). In a food processor, combine buckwheat flour and soft dates, process. Add water as needed - i use the water from soaking the dates. The texture should be sticky and moist, not too crumbly, not too soft. Press into the bottom of a baking pan and set aside in the fridge.

For the caramel cream, combine all listed ingredients in your food processor or high speed blender, and process until a smooth, thick yogurt-like cream forms. I added a pinch of salt because it enhances the flavour of the caramel! Then take out the baking pan, and spread caramel evenly on top of the buckwheat base. Place in the freezer to harden up.

For the chocolate glazing, add all ingredients to your food processor and process thoroughly. Spread on top of the caramel, sprinkle on some raw cacao nibs and a little more sea salt, then leave in the freezer for at least 4 hours or until they have hardened up. 

Gently slice and serve after de-frosting for 15 minutes or so. 

Store in the freezer.

Instead of almond butter, use cashew butter, peanut butter or tahini (sesame paste).
Instead of buckwheat, use (gluten-free) oats.
Instead of cacao powder, use carob powder which doesn't contain any caffeine.

ALSO: My thanks go to Sarah from Sarah Celebrates who featured me over on her blog this week!

AND i was also featured over on Shabby Art Boutique, which is a huge surprise to me because i don't ever do anything "shabby" on my blog (even though i do love vintage very much!), so this made my day!

Other chocolate-y desserts you might enjoy:

raw vegan gluten-free almond dessert
Raw Almond Butter Blondies (vegan & gf)
Raw Nutfree Fudge Brownies (vegan & gf)
No Bake Walnut Brownies (vegan & gf)