⅔ cup coconut flakes
¼ cup almond flour
1 tsp vanilla extract
½ tbsp maple syrup
10 dates (about ¾ cups of date caramel)
¼ cup Tahini 
1 cup dark chocolate (we used dairy free chocolate chips, but a bar will work!)
1 tbsp coconut oil 
Pinch of sea salt (we prefer flakey salt for topping)

Blend the coconut flakes in a food processor until you reach coconut butter consistency (this can take anywhere from 5-10 minutes). Make sure to scrape down the sides periodically.

Next, add in almond flour, vanilla and maple syrup. Blend until it reaches a doughy texture. You want it to be moist so it doesn’t crumble, but dry enough that you can mold with your fingers. Add more almond flour if needed. 

Line a glass tray with parchment paper. Take the dough and create a quarter inch thick layer on top of the parchment paper.

In the food processor add dates and blend until they reach caramel consistency. Depending on how sticky your dates are, you might need to soak them in hot water for a few minutes before blending. Next, add the tahini and blend. 

Create a slightly thinner layer of caramel on top of the almond-coconut crust. 

Cover and freeze for about an hour or until hardened.

When they are ready, life the parchment paper out of the tray to easily cut the coconut-date into bars or squares. 

Next, melt the coconut oil in a pot on low heat and add the chocolate. Stir while melting to ensure it doesn’t burn. 

Remove from heat and begin dipping your bars into the chocolate to completely coat. 

Place on a cooling rack and allow excess chocolate to drip. Sprinkle with salt and place on the parchment paper lined tray. 

Freeze for about 30 minutes or until chocolate is completely hardened.

Try not to eat all at once! Enjoy 🙂