Chocolate Coffee Caramel Bars

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12 dried figs (or dates, if you prefer), stems removed
½ cup almond butter
¼ cup Unsweetended Shredded Coconut
2 tablespoons Raw Honey
3 tablespoons unsweetened cocoa powder
1 teaspoon cinnamon
pinch of salt
12-14 medjool dates, pitted and soaked in water for an hour
5-6 tablespoons canned coconut milk
3 tablespoons water
1 teaspoon vanilla extract
pinch of salt
1 cup Enjoy Life Chocolate Chips or dark chocolate, melted
¼ cup canned coconut milk
2 teaspoons ground coffee
coarse sea salt, to top


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. Like a crust.
Now add your dates and pulse until dates have broken down (less than a minute) then add your coconut milk tablespoon by tablespoon to the dates while the food processor is still running. Then add your water as well.
And add your vanilla extract and pinch of salt.
Process until you get a caramel. BOOM. May take 3-5 minutes, tops.
Pour caramel over your crust and spread evenly.
Now you will want to melt your chocolate. You could do this in a double boiler or just the microwave.
Melt chocolate and coconut milk together in the microwave. Heating for 30 seconds then mixing well and reheating 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 freezer to let chocolate harden. Around 10+ minutes.

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