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.
Course: Candy, Dessert
For the Caramel and Coconut Filling
2cupspitted and packed medjool dates (about 22 dates -- soft and wet)
2tbspcreamy almond butter
For the Chocolate Coating
¼cupplus 1 tablespoon raw cacao powder
¼cupvirgin coconut oil
2tablespoonspure 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.