Sweet & salty dark chocolate & caramel dessert bars. Vegan, no bake, gluten free, refined sugar free.
Boil a small pot of water. Turn off the heat, and place your dates in it to soak for 10-20 minutes.
In your food processor, add the almonds, coconut, and oats. Pulse until a coarse powder is achieved. Add your coconut oil & maple syrup and process until you get a dough. Turn out into a 9 x 5 glass loaf pan lined with parchment or tin foil, or well greased (I recommend the parchment). Place in the freezer.
Wipe out (or clean) your processor. Now, add your maple syrup, dates, tahini, and coconut oil. Process until smooth and creamy. Pour into your loaf pan (second layer) and return to the freezer.
Boil a small pot of water and place a glass pyrex dish above it to act as a double broiler. Place your chocolate & 1 tablespoon coconut oil in the pyrex bowl and begin to stir. Continue stirring until the mixture is JUST melted. Be careful not to over melt. Once melted, pour and spread evenly over the first two layers. If desired, sprinkle some coarse sea salt on top.
Return to the freezer to let the chocolate solidify – about 15 minutes.
Remove from the pan and, with a very sharp knife, cut into 8-9 slices. Then, cut each of those in half to make smaller, bite sized bars. Eat straight out of the freezer, or allow to thaw in the refrigerator for about 30 minutes before devouring. These healthy dessert bars would be delicious with coconut nice cream.
Nutritional Info (per small bar): 173 Calories, 11g Fat (6g Saturated, <1g Polyunsaturated, 1g Monounsaturated), 102mg Sodium, 17g Carbohydrates (3g Fiber, 11g Sugar), 3g Protein, 130mg Potassium, <1% Vitamin A DV, 3% Calcium DV, 5% Iron DV