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Chocolate-Covered Caramel Coconut Bars
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5 from 4 votes

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.
Prep Time1 hr 15 mins
Cook Time10 mins
Total Time1 hr 25 mins
Course: Candy, Dessert
Servings: 22 bars


For the Caramel and Coconut Filling

  • 2 cups pitted and packed medjool dates (about 22 dates -- soft and wet)
  • ¼ cup coconut oil
  • 2 tbsp creamy almond butter
  • 2 tsp vanilla extract
  • ¼ tsp 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


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.


If 22 bars is too many, you can easily cut this recipe in half.