With only six ingredients, this super decadent recipe for raw, vegan Salted Caramel Pecan Chocolate Dessert Bars will be ready in no time at all (no bake) and will truly blow your mind. Gluten-free, raw, vegan, and totally amazing.

Oh, did I mention we are using Righteously Raw Caramel Chocolate here?

Yup, my all time favorite!

Salted Caramel Pecan Chocolate Dessert Bars RAW VEGAN

Crust:
2 cups raw pecans, finely ground in a food processor (almonds are okay too)
1/2 cup maple syrup

In a mixing bowl, combine the ground pecans (or almonds) and syrup, and mix well. Press the mixture evenly into the bottom and up the sides of a small square pin tin, lined with parchment or plastic wrap. Chill for several hours or fast freeze for 30 minutes.

Pecan Butter Layer:
1 cup pecan butter (or almond butter)

Slightly warm the pecan butter (by placing the jar in warm water for 15 minutes) to ease spreading.

Raw Salted Caramel:
1/2 cup raw pecan butter (or almond butter)
1/2 cup maple syrup
1/2-3/4 tsp. teaspoon fine sea salt, or more to taste

Spread evenly over the set crust.1 1/2 cups Medjool dates, pitted and soaked for about 15 minutes in warm water (drained – reserve the juice for another sweet treat use).

1/4 cup water. Process the plump dates in a high speed blender until roughly chopped.

Add the pecan butter, syrup, salt, and water. Blend, scraping down the sides as needed, until the dates have completely broken down and the sauce is smooth.

Chocolate Topping:
4 oz. Righteously Raw Caramel Bars

Finely chop the chocolate and sprinkle over the top of the salted caramel layer.

Chill or freeze for several hours before slicing into dessert squares of heaven.

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