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No-Bake Salted Caramel Nut Bites

Decadent, layered no-bake bites featuring a chewy date-nut base, a creamy peanut butter caramel center, and a rich dark chocolate shell topped with crunchy nuts and flaky sea salt.
Print Recipe
Prep Time 20 minutes
Chilling Time 1 hour
Total Time 1 hour 20 minutes
Servings: 16 bites
Course: Dessert, Snack
Cuisine: American, Vegan
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Date and Nut Base
  • 1 cup raw almonds or walnuts
  • 1 cup Medjool dates pitted and packed
  • 1 tbsp water optional, to bind
  • 0.25 tsp salt
Peanut Butter Caramel
  • 0.5 cup natural creamy peanut butter
  • 0.25 cup pure maple syrup
  • 2 tbsp coconut oil melted
  • 1 tsp vanilla extract
  • 0.25 tsp salt
Chocolate Shell & Toppings
  • 0.75 cup dark chocolate chips
  • 1 tsp coconut oil
  • 0.25 cup roasted peanuts chopped
  • 1 tbsp flaky sea salt

Equipment

  • Food Processor
  • Mini Muffin Tin or 8x8 Baking Pan
  • Mixing bowls
  • Microwave or Double Boiler

Method
 

  1. Line a mini muffin tin with liners, or line an 8x8 inch baking pan with parchment paper.
  2. In a food processor, pulse almonds until coarse. Add pitted dates and salt. Process until a sticky dough forms. Add a splash of water if too crumbly.
  3. Press the date mixture firmly and evenly into the bottom of your prepared pan or cups. Freeze while preparing the next layer.
  4. In a bowl, whisk together the peanut butter, maple syrup, melted coconut oil, vanilla, and salt until completely smooth.
  5. Pour the caramel layer over the base, spreading evenly. Return to the freezer for 30 minutes to set.
  6. Melt the dark chocolate chips and coconut oil in the microwave in 30-second bursts, stirring until smooth.
  7. Pour melted chocolate over the chilled caramel layer and spread to the edges.
  8. Immediately sprinkle with chopped peanuts and flaky sea salt before the chocolate hardens.
  9. Freeze for an additional 20-30 minutes until fully set. If using a pan, cut into squares with a warm knife. Serve cold.

Notes

Store in an airtight container in the freezer for up to 3 months. Let sit at room temperature for 5 minutes before eating for the best texture.