INGREDIENTS

• For the Crust layer
  • 1 cup coconut flour
  • ½ cup coconut oil, melted
  • 3 T honey
• For the caramel sauce layer:
  • 1 cup dates, pitted and soaked in water
  • 1 T unsweetened coconut milk
  • 1 t vanilla extract
  • 1 T coconut oil, melted
• For the chocolate layer:
  • ½ cup dark chocolate
  • ½ t coconut oil, melted

INSTRUCTIONS

1. Place dates in a large bowl and fill with water to soften 1-2 hours.
2. Drain water from dates, set aside.
3. In a small bowl, combine melted coconut oil, honey and coconut flour until it becomes a gooey mixture.
4. Place the dough in plastic wrap 20 minutes to set. Do not place in the refrigerator or the coconut oil will harden and separate from the dough.
5. While the dough settles, preheat oven to 350oF. Line a 9×5-inch loaf pan with parchment paper, allowing the paper to hang over the edges for easy removal.
6. Transfer the crust mixture to the pan and spread into an even layer into the corners of the pan.
7. Place crust in the oven to bake 10 minutes until slightly raised and browned. Cool crust 30 minutes before proceeding.
8. While the crust bakes, place the dates in the microwave to warm 1-2 minutes. Then add all ingredients for the caramel layer in a blender, placing the dates in first.
9. Blend on high until the ingredients are broken down and becomes a sticky, smooth mixture.
10. Spread the caramel sauce into an even layer over the crust. Place in refrigerator for 2 hours.
11. Once set, make the chocolate layer by melting chocolate and coconut oil in a small saucepan over low heat.
12. Spread the chocolate into an even layer over the bars. Place back in the refrigerator to set 1 hour.
13. Remove from the refrigerator and gently lift the bar out of the pan with the parchment paper and place on a hard surface. Slice into 12 bars using a large knife.