Ingredients
Scale
- 1 cup almond flour
- 1/4 cup coconut oil, melted
- 1/4 cup honey or maple syrup
- 1/4 teaspoon sea salt
- 1/2 cup dates, pitted
- 1/4 cup nut butter (peanut or almond)
- 1 teaspoon vanilla extract
- 1/2 cup dark chocolate chips (dairy-free if needed)
- 1 tablespoon coconut milk (optional, for thinning chocolate)
Instructions
- Preheat your oven to 350°F (175°C) and line an 8×8 inch baking dish with parchment paper.
- In a mixing bowl, combine almond flour, melted coconut oil, honey (or maple syrup), and sea salt. Mix until a dough forms.
- Press the dough into the bottom of the prepared baking dish to create an even layer. Bake for 10-12 minutes until lightly golden. Remove from the oven and let cool.
- In a food processor, combine pitted dates, nut butter, and vanilla extract. Blend until smooth and creamy, adding a splash of water if necessary to reach a spreadable consistency.
- Spread the date and nut butter mixture evenly over the cooled almond flour base.
- In a microwave-safe bowl, melt the dark chocolate chips in 30-second intervals, stirring between each, until fully melted. If the chocolate is too thick, stir in coconut milk to thin it out.
- Pour the melted chocolate over the caramel layer, spreading it evenly with a spatula.
- Refrigerate for at least 1 hour or until set, then cut into bars and serve.
Notes
- For a vegan version, use maple syrup and dairy-free chocolate chips.
- Store the bars in an airtight container in the refrigerator for up to a week.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: Healthy
Nutrition
- Serving Size: 1 bar
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg