Healthy Chocolate “Caramel” Pretzel Bars

caramel pretzel bars with dried dates on parchment paper

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4.7 from 3 reviews

No-Bake Chocolate Covered “Caramel” Pretzel Bars are sweet, salty, healthy, delicious. Made with Medjool dates which means no added sugar! Vegan and gluten-free, too.




  • 3/4 cup crushed pretzels (GF as needed)
  • 3/4 cup rolled oats (GF as needed)
  • 1 cup peanut butter (or almond or cashew)
  • 10 Natural Delights Medjool Dates, pitted
  • 1 1/2 TBSP coconut oil
  • 12 TBSP water


  • 12 Natural Delights Medjool Dates, pitted, soaked, & drained
  • 1/2 tsp Vanilla Extract
  • 1 TBSP cashew butter (or almond)
  • 34 TBSP non-dairy coffee creamer, half & half or heavy cream (traditional is fine too)


  • 1 cup dairy-free dark chocolate chips
  • 1 tsp coconut oil
  • mini pretzel twists and sea salt for topping (optional)


  1. Line 8×8 pan with parchment paper; set aside.
  2. In a food processor, combine crushed pretzels, oats, peanut butter, and Medjool dates until broken down and sticky; add coconut oil and 1-2 TBSP water, as needed, for the base to come together. Transfer and press into lined pan; set aside.
  3. Make the caramel layer: In a small blender, combine drained dates with cashew butter. Blend and scrape down sides as needed, then add cream; blend until Medjool date caramel is smooth. Spread evenly onto base and place pan in the fridge.
  4. Melt the chocolate: In a large microwave-safe bowl, melt chocolate chips on 50% power in 20-30 second increments, stirring in between as needed. Add coconut oil once melted; stir again before pouring on chilled bars. Top with mini pretzels + sea salt, as desired. Cool in the fridge for 30 minutes before cutting into 16 squares.


Make sure to use certified gluten-free pretzels and oats, and dairy-free chocolate chips for gluten-free and vegan option.