Remember the double-packs of chocolate-drenched biscuit cookies? They had a chewy caramel layer that inevitably stuck to your chin when you bit into them. That same candy bar can be yours again without all the added sugar, modified corn starch or dairy. This is not a trick. Simply make this cleaner caramel candy bar with only six ingredients, and unwrap a sweet memory from Halloweens past.
Quest Chocolate-Caramel Candy Bars
Makes 2 bars
Macro for 2 bars: 298 calories | 12.2 g protein | 46.3 g carbs | 11.1 g fiber | 131 g fat | 29 g sugar
Ingredients
1 Vanilla Almond Crunch Quest Bar
2 Tbsp. cacao powder
½ Tbsp. unsalted almond butter
3 large medjool dates, pitted
1 Tbsp. agave nectar (or honey for a non-vegan recipe)
½ Tbsp. coconut oil, melted
Directions
- Cut the Quest Bar into 2 long even strips, about 4 inches long x ½-inch wide.
- In a food processor, add dates and almond butter. Blend until mixture becomes smooth. Set in the fridge for 30 minutes.
- In a small bowl, combine cacao powder, agave/honey and coconut oil. Whisk until completely smooth.
- Remove caramel mixture from the fridge and spread evenly over each Quest Bar strip, molding it on top.
- Dip Quest Bar strips into chocolate mixture, making sure each strip is completely coated. You may also spoon the chocolate over the strips if that’s easier.
- Place coated bars on parchment paper, place in the fridge for at about 45 minutes and allow chocolate coating to set.
- Leave in fridge until you’re ready to eat. Enjoy!