Chocolate-Covered Caramel-Coconut Bars

Name: Chocolate-Covered Caramel-Coconut Bars
Prep time: 1 h 15 min
Cook time: 10 min
Total time: 1 h 25 min
Ingredients: 2 cups pitted and packed medjool dates (about 22 dates -- soft and wet); 1/4 cup coconut oil; 2 tbsp creamy almond butter; 2 tsp vanilla extract; 1/4 tsp sea salt.; 1 cup shredded coconut; ¼ cup plus 1 tablespoon raw cacao powder; ¼ cup virgin coconut oil; 2 tablespoons pure maple syrup

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Prep Time: 75 minutes

Cook Time: 10 minutes

Total: 85 minutes

Servings: 22

Ingredients

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2 cups pitted and packed medjool dates (about 22 dates -- soft and wet)1/4 cup coconut oil2 tbsp creamy almond butter2 tsp vanilla extract1/4 tsp sea salt.1 cup shredded coconut¼ cup plus 1 tablespoon raw cacao powder¼ cup virgin coconut oil2 tablespoons pure maple syrup

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Instructions

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Step 1

Add the dates, coconut oil, almond butter, vanilla, and sea salt to food processor. Process until smooth (1-2 minutes).

Step 2

Transfer date caramel to a medium mixing bowl and pour in the shredded coconut. Stir to combine. Transfer the bowl to freezer for 30 minutes to firm up the filling.

Step 3

Scoop out heaping tablespoons, and shape into short rectangular bars (about 1-inch by 1 1/2-2 inches). Place on a baking tray that's been lined with parchment paper.

Step 4

Once all of the filling mixture is used, place the bars in the freezer for 20 minutes to set.

Step 5

Add the cacao powder, coconut oil, and maple syrup to a double boiler. Whisk together until melted.

Step 6

After the bars have set, drop each in the chocolate to coat and return to the pan lined with parchment paper.

Step 7

Return the pan to the freezer for about 15 minutes to set the chocolate.

Step 8

Store in refrigerator or freezer.