Our Paleo Life: Chocolate Coffee Caramel Bars

Wow and holy crap are my describing words for this dessert. Try it and you will love it, I promise.

PREP: 15 minutes

Freeze time: 10 - 15 mins

Total: 25 – 30 minutes

Serves: 3 - 4

INGREDIENTS

For the crust

12 dried dates (or figs, if you prefer, stems removed)

1/2 cup almond butter

1/4 cup Unsweetended Shredded Coconut

2 tablespoons Raw Honey

3 tablespoons unsweetened cocoa powder

1 teaspoon cinnamon

pinch of salt

For the caramel

12-14 dates, pitted

5-6 tablespoons canned coconut milk

3 tablespoons water

1 teaspoon vanilla extract

pinch of salt

For the topping

1 cup dark chocolate (I used dark chocolate chips), melted

1/4 cup canned coconut milk

2 teaspoons ground coffee

coarse sea salt, to top

DIRECTIONS

Layer one: Crust

First make your crust. Add all of your crust ingredients into a food processor and mix until well combined

Add the crust mixture to a bread pan and push down until the mixture is flat

Add your dates and pulse until dates are broken down (less than a minute)

Add your coconut milk tablespoon by tablespoon, along with the water, to the dates while the food processor is still running

Add your vanilla extract and pinch of salt

Process until you get a caramel. May take 3-5 minutes, Tops

Pour caramel over your crust and spread evenly

Adding the Caramel

Layer 2: Caramel

Now, melt your chocolate. You could do this in a double boiler or just the microwave. I chose the easier route

Melt the chocolate and coconut milk together in the microwave. Heat for 30 seconds then mix well and reheat when necessary

Once your chocolate is completely melted, add your ground coffee and mix well

Pour melted chocolate over your caramel and spread evenly

Add coarse sea salt on top of the chocolate

Put in the freezer so the chocolate hardens -at least 10 minutes