Three layers of chewy nostalgia coming atcha…
I was inspired to make these for my husband as his favourite chocolate bar is O’Henry. He’s more of a milk chocolate guy and still loves this healthified version!
The bottom layer is made up of a blend of primarily coconut flour and peanut butter (with a few mix-ins). I used coconut flour because it really soaks up liquids, holds together well and doesn’t require blending so the texture is guaranteed to be smooth!
The middle layer is primarily made up of medjool dates. If you have tried dates but haven’t specifically tried medjool dates you are seriously missing out – take my word for it.
I used to be a server at a busy restaurant and didn’t always have time to eat a full meal. I often got hungry on the job so I always kept a little stash of snacks nearby – one of them being a bag of medjool dates!
They are truly SO decadent and have a natural caramel flavour so when blended with a few other ingredients they form the perfect ooey-gooey healthier caramel for these delicious bars!
I can't wait for you to try them and hear what you think!
Healthified O’Henry Bars
- 1/2 Cup Coconut Flour
- 1/2 Cup All Natural Peanut Butter
- 1-2 Tbsp Nutritional Yeast I used 2
- 1 Tbsp Pure Maple Syrup
- 1/4 tsp Salt
MIDDLE CARAMEL LAYER
- 6 Large Medjool Dates
- 2 Tbsp Almond Butter
- 1 Tbsp Maple Syrup
- 1/2 tsp Vanilla
- Pinch Salt
- 2-3 Tbsp Peanuts this is a preference, use as few or as many as you like
- 1 Cup Chocolate Chips I use Enjoy Life
- 3-4 Tbsp Coconut Oil
- Combine base ingredients by hand or in a blender, food processor, or electric mixer – I used my hands to keep it simple!
- If the mixture is a bit dry (this can happen if your peanut butter is on the dry side) add water 1 tsp at a time until the mixture stops flaking and stays together when you try to form a ball.
- Form a ball and then flatten the mixture to approximately 1/4 to 1/2 inch in the form of a horizontal rectangular log.
MIDDLE CARAMEL LAYER
- Remove the pits from your medjool dates and then blend the ingredients for the middle layer in a high speed blender.
- Place a layer of the caramel on top of the base layer until satisfied with the amount*.
- Place your preferred amount of peanuts on top of the caramel layer. You can also press them into the caramel gently so it is more like the true O'Henry bars.
- Melt the chocoalte and coconut oil in microwave at 30 second intervals (mix in-between so it doesn’t burn) or on the stovetop.
PUTTING IT ALL TOGETHER
- Line a freezer friendly container with parchment paper that will easily fit all of the bars (without crowding).
- Vertically cut approximately 10 bars (~1 inch thick/wide). Make them a bit thinner or thicker based on your preference or on how you shaped your base layer “log”.
- Dip and coat each bar by hand in chocolate coating. I recommend using a flat shallow dish and a fork to help with this process. It can get a little messy, but it's all part of the fun!
- Place each bar flat on your pre-prepared freezer friendly dish. When you’re done of all the bars put them in the freezer for at least an hour or the fridge overnight.
- You can use other kinds of dates if you would like. I know medjool dates can be expensive and if you have another kind on hand the result should be the same! I do suggest if your dates are dry (and not gooey to to touch) that you pre-soak them in warm water to soften them up before blending. This will ensure that you still get that creamy caramel texture.
- Keep bars refrigerated or frozen for best result.
- *Disclaimer* I haven’t tried this myself so it is truly just a suggestion.
- In the base layer replace the peanut butter with sunflower seed butter
- In the middle caramel layer leave out the almond butter (you might have to add in another date to get it to blend)
- Skip the nuts.
- Obviously these won’t taste the exact same, but they should still be super delicious and more allergy friendly!