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Salted Caramel Chocolate Bars

This delicious chocolate bar is sure to bring a smile to your face and your tummy, with no butter or white flour in sight. Instead, metabolism-boosting coconut oil, natural sweeteners and low-GI puffed brown rice make for a delicious treat that can be enjoyed without the guilt.



SERVES: 14 bars



  • ¼ cup brown rice syrup or honey
  • 2 tbsp natural almond or peanut butter
  • 1 tsp pure vanilla extract
  • ½ tsp Himalayan salt
  • 1¼ cups puffed brown rice


  • 1¼ cups Medjool dates, soaked in water for 1 hour
  • 1 tbsp almond or peanut butter
  • 1 tsp Himalayan salt

Chocolate coating

  • ½ cup coconut oil, melted
  • ½ cup cacao powder
  • 1½ tbsp brown rice syrup or honey


  1. Line a 20 cm square pan with baking paper.
  2. For the crust, melt together the brown rice syrup, nut butter, vanilla and salt in a pan over a low heat until viscous or pourable. Remove from heat and add puffed brown rice, stirring well to coat.
  3. Pour the mixture into the pan and with a palette knife or wet hands spread to evenly cover the base. Place in the freezer while you make the caramel.
  4. To make the caramel, place dates, nut butter, salt and 1 tablespoon of water in a food processor, blend until smooth. Spread caramel over the crust and return to the freezer for 10 minutes.
  5. Prepare the chocolate by mixing together coconut oil, cacao powder and brown rice syrup until well combined.
  6. Spread chocolate on top of the caramel and freeze for a few minutes until almost set.
  7. Slice into bars and freeze again for 10 minutes before enjoying.


Store remaining bars for up to a week in an airtight container in the fridge. They will likely fall apart if left at room temperature for a long time due to the coconut oil content.


This recipe was first published on SBS Food. Photographed by Benito Martin. Food styling by Alice Storey. Prop styling by Lynsey Fryers.

Sally O'Neil - Editor in Chief

Sal is on a mission to prove that healthy and nutritious doesn’t have to be boring – and that even while staying in shape you can have your cake and eat it too. After losing 14kg from adopting a healthier lifestyle, she shares her journey with others on The Fit Foodie Blog. She also works as a commercial food photographer and stylist, is studying a Bachelor of Health Science in Nutrition and Dietetics, and is the author of two cookbooks: Love Move Eat (Bauer Media, 2017) and Meal Prep Plan (Murdoch, 2019).

  1. These are so nice! I keep them in the freezer to hold their shape. I smash one onto my banana icecream and sometimes add a coconut milk based caramel sauce! so yum!! Thanks for the receipe!

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