Wednesday, July 25, 2012

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 


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

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
Adding the Chocolate!
Final Layer!


-All the Best


  1. I bet you mean instant coffee, not ground!

    1. Coffee grounds it is! I literally opened up a Keurig k-cup and poured the grounds into the mix! You don't get the texture, but the taste.