Relationships stress me out. And I’m not even in one. But many of my friends are, and their relationships REALLY stress me out. They’re so overwhelming at times. They like each other, then they hate each other. They complain about each other, then they can’t take their hands off each other. They’re like children. And I don’t like children.
I know for a fact my food will never complain, that’s why I’m in a relationship with it. I take good care of my food and it takes good care of me. We have a very understanding and healthy relationship. I may seem weird and kind of like a leper with the amount of time I spend in the house, in my kitchen, on a Friday night, but I’m sure as hell not fighting with my food at the bar, while others stare on with drunken eyes. I hate drunken people fights. I love watching them. Car wreck in human form.
The moral to this story is – annoying relationships suck. So get out of them if you are one of the people that fills their friends ears with complaints about their significant other. We don’t care. Your significant other obviously doesn’t care. So you shouldn’t care. And you should find yourself a new partner. Meaning paleo food. Like this recipe. Why wouldn’t you make CARAMEL BARS your new lover? I’ve done it twice now. Two times. Two times a lady, if you will.
Chocolate Coffee Caramel Bars
- Yield: 3-4 1x
Ingredients
For the crust
- 12 dried figs (or dates, if you prefer), stems removed
- 1/2 cup almond butter
- 1/4 cup Unsweetended Shredded Coconut
- 2 tablespoons honey
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon cinnamon
- pinch of salt
For the caramel
- 12–14 medjool dates, pitted and soaked in water for an hour
- 5–6 tablespoons canned coconut milk
- 3 tablespoons water
- 1 teaspoon vanilla extract
- pinch of salt
For the topping
- 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
Instructions
- First make your crust. Add all of your crust ingredients into a food processor and mix until well combined. Add the crust mixture to abread pan and push down until the mixture is flat. Like a crust. Duh.
- Now add your dates and pulse until dates have broken down (less than a minute) then add your coconut milk tablespoon by tablespoon to the dates while the food processor is still running. Then add your water as well.
- And add your vanilla extract and pinch of salt.
- Process until you get a caramel. BOOM. May take 3-5 minutes, tops.
- Pour caramel over your crust and spread evenly.
- Now you will want to melt your chocolate. You could do this in a double boiler or just the microwave. I chose the latter.
- Melt chocolate and coconut milk together in the microwave. Heating for 30 seconds then mixing well and reheating when necessary.
- Once your chocolate is completely melted, add your ground coffee and mix well.
- Pour melted chocolate over your caramel and spread evenly.
- Add coarse sea salt on top of the chocolate.
- Put in freezer to let chocolate harden. Around 10+ minutes.
- Eat!!
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More Layered Ideas For Ya:
Chocolate “Peanut Butter” Cookie Bars
Holiday Raspberry Caramel Tart
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I’ve been wanting to try these for forever and finally got around to it. Even though my food processor died along the way, it was totally worth it.
I’m thinking that I’ll take these to Thanksgiving dinner they’re so delicious!
Hmmm, I’m wondering if this would work with coconut butter instead of the almond butter? What do you think?? Looks amazing!!
Wow! I discovered your blog last week while trying to find some nice paleo treats. Love your blog! You make me laugh and smile! This is the first recipe I’ve tried of yours and it is AWESOME!!!! Can’t wait to share this with my friends and can’t wait to try some more of your recipes!
Oh yes, and Juli, when your cookbook is published, I will be buying it! Make sure we can buy it in the United Kingdom too! xxx
These are freaking fantastic – like a chocolate mating call. As if there are other mating calls…
This is hands-down the best dessert in the universe. I’m talking UNCONTROLLABLE groaning. I think I might cry.
I’ve just made this, and it’s fantastic.:))) Thank you very much.
Juli – these are insanely good!!!! I did make them with subnutter just because I prefer the taste. They were so good and if it wasn’t the evening and I wasn’t pregnant I would have eaten so much more! You rock love your recipes…thanks for sharing your amazin food.
I made these for Thanksgiving since they are featured in your oh-so-handy recipe roundup! It is killing me not to try a bite after reading all of these comments but the pan (9″ round, btw) will sit in the freezer until Thursday comes. Aaaah… (Side note, I used peanut butter because it was less than half as much as almond butter… no regrets. I love both!)
ridiculous goodness you have created here!!