CHOCOLATE COFFEE CARAMEL BARS {paleo}

By grinder

Ingredients

• 12 dried figs {or dates} stems removed
• 1/2 cup almond butter
• 1/4 cup Unsweetened Shredded Coconut
• 2 tablespoons Raw Honey
• 3 tablespoons unsweetened cocoa powder
• 1 teaspoon cinnamon
• 1 pinch of salt
• 12-14 medjool dates, soaked in water 1 hour
• 5-6 tablespoons canned coconut milk
• 3 tablespoons water
• 1 teaspoon vanilla extract
• 1 pinch salt
• 1 cup Enjoy Life Chocolate Chips or dark chocolate, melted
• 1/4 cup canned coconut milk
• 2 teaspoons ground coffee
• Coarse sea salt, to top

Details

Adapted from keyingredient.com

Preparation

Step 1

MAKE THE CRUST:
Add all crust ingredients into a food processor and mix until well combined. Add crust mixture to a bread pan and push down until the mixture is flat. Like a crust. Now add dates and pulse until dates have broken down {less than a minute} then add coconut milk tablespoon by tablespoon to the dates while the food processor is still running. Then add water as well. And add vanilla extract and pinch of salt. Process until you get a caramel. May take 3-5 minutes, tops. Pour caramel over your crust and spread evenly.

Melt chocolate and coconut milk together in the microwave. Heating 30 seconds then mixing well and reheating when necessary. Once your chocolate is completely melted, add ground coffee and mix well. Pour melted chocolate over caramel and spread evenly. Add coarse sea salt on top of the chocolate. Put in freezer to let chocolate harden, 10minutes.