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Homemade 100 Grand Bars (Gluten Free, Vegan, Paleo) Recipe

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4.3 from 5 reviews

These homemade 100 Grand Bars are a delicious gluten-free, vegan, and paleo-friendly treat featuring a smooth date caramel filling, crunchy sprouted buckwheat groats topping, and a rich dark chocolate coating. Perfect as a healthier alternative to classic candy bars, these bars combine natural sweetness with a satisfying texture.

  • Total Time: 4 hours 20 minutes
  • Yield: 12 candy bars

Ingredients

Caramel Filling

  • 250 g pitted Medjool dates (about 10 large)
  • ⅓ cup tahini
  • 1 tsp vanilla extract
  • Pinch of salt

Topping

  • ¼ cup sprouted buckwheat groats

Dark Chocolate Coating

  • 1 cup dark chocolate chips
  • 1 tsp coconut oil

Instructions

  1. Prepare the Pan: Line an 8″ x 4″ loaf pan with foil or parchment paper to ensure easy removal of the bars later, and set aside.
  2. Soften Dates: Place the pitted Medjool dates in a small bowl. Boil water and pour over the dates until fully submerged. Let them soak for 5 minutes to soften the dates for easier blending.
  3. Make Date Caramel: Drain the water from the dates, then transfer them to a food processor or high-powered blender. Process the dates, pausing frequently to scrape down the sides, until a smooth paste forms. Add tahini, vanilla extract, and a pinch of salt, then blend again until the mixture is thick and consistent.
  4. Assemble Base Layer: Spread the date caramel evenly into the prepared loaf pan. Sprinkle the sprouted buckwheat groats on top, pressing down gently with your hand so that they adhere firmly to the caramel layer.
  5. Freeze the Caramel: Place the pan in the freezer and let the caramel layer freeze for at least 4 hours. The caramel will harden but remain slightly pliable.
  6. Melt Chocolate Coating: When the caramel is ready, melt the dark chocolate chips and coconut oil together in a small saucepan over low heat. Stir frequently and remove from heat once fully melted and smooth.
  7. Cut and Coat Bars: Remove the frozen caramel from the pan and cut into 12 equally sized bars. Dip each bar individually into the melted chocolate, ensuring full coverage, and place on a lined baking sheet. Optionally, drizzle or spread any remaining chocolate over the tops for extra coating.
  8. Set the Bars: Allow the chocolate coating to set at room temperature or place the bars back into the freezer briefly until the chocolate hardens. Store bars in an airtight container in the refrigerator or freezer for best texture.

Notes

  • The soaking step helps soften the dates for a smoother caramel texture.
  • Pressing the buckwheat groats firmly ensures they stick well and add a satisfying crunch.
  • Use a high-quality dark chocolate with at least 70% cocoa for a rich flavor.
  • Store the bars in the refrigerator to prevent the chocolate from melting, especially in warm climates.
  • These bars make great paleo-friendly and vegan snacks or desserts.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Snack
  • Method: No-Cook
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://dishiary.com/homemade-100-grand-bars-gluten-free-vegan-paleo-recipe/