V - DF - GF - SF - EF
1 cup almond flour
1/2 cup unsweetened shredded coconut
1/4 cup extra-virgin coconut oil, melted
4 Medjool dates (soaked in boiling water for 5 mins)
1 1/4 cup Medjool dates (soaked in boiling water for 5 minutes)
1/4 cup nut butter of choice (I used Forty Thieves almond butter)
2 tbsp almond milk
1 tsp pure vanilla extract
1/4 tsp Himalayan sea salt
1/4 cup coconut oil
100g 85% dark chocolate
1/2 tsp vanilla extract
Line an loaf tin with baking paper and set aside.
Add the almond flour, shredded coconut, coconut oil and dates to a food processor until well combined. The mixture should be a bit sticky when you press it between your fingers.
Spread the mixture evenly into the bottom of the tin and place in the freezer while you prepare the caramel layer.
In a food processor combine the Medjool dates, nut butter, almond milk, vanilla extract and salt until smooth and creamy, scraping down the sides of the food processor as needed. Evenly spread the mixture on top of the almond base.
Melt the coconut oil and chocolate in a saucepan on low heat. Add vanilla extract and mix until combined. Remove from heat and let cool slightly, then pour the chocolate mixture on top of the caramel layer and spread evenly.
Place the loaf tin in the fridge for at least 2 hours to let the bars set. (or in the freezer for 30 minutes if you can’t wait.)
Remove and cut into squares. Store leftovers in the fridge or freezer.