Chocolate-Covered Caramel-Coconut Bars
Although appropriate for Valentine’s Day, these caramel and chocolate treats are completely welcome to grace each and every day of my year. I once proclaimed that I wasn’t a fan of date caramel, but I’ve changed my tune. The sink-your-teeth-in density that date caramel offers has a time and a place, and both are upon us right this very second.
Servings: 22 bars
Ingredients
For the Caramel and Coconut Filling
- 2 cups pitted and packed medjool dates (about 22 dates -- soft and wet)
- ¼ cup coconut oil
- 2 tablespoon creamy almond butter
- 2 teaspoon vanilla extract
- ¼ teaspoon sea salt.
- 1 cup shredded coconut
For the Chocolate Coating
- ¼ cup plus 1 tablespoon raw cacao powder
- ¼ cup virgin coconut oil
- 2 tablespoons pure maple syrup
Instructions
To Make the Filling
- Add the dates, coconut oil, almond butter, vanilla, and sea salt to food processor. Process until smooth (1-2 minutes).
- Transfer date caramel to a medium mixing bowl and pour in the shredded coconut. Stir to combine. Transfer the bowl to freezer for 30 minutes to firm up the filling.
- Scoop out heaping tablespoons, and shape into short rectangular bars (about 1-inch by 1 ½-2 inches). Place on a baking tray that's been lined with parchment paper.
- Once all of the filling mixture is used, place the bars in the freezer for 20 minutes to set.
To Make the Chocolate Coating
- Add the cacao powder, coconut oil, and maple syrup to a double boiler. Whisk together until melted.
- After the bars have set, drop each in the chocolate to coat and return to the pan lined with parchment paper.
- Return the pan to the freezer for about 15 minutes to set the chocolate.
- Store in refrigerator or freezer.
Notes
If 22 bars is too many, you can easily cut this recipe in half.