1 ½ cups almond flour
3 tbsp Nature's Lane Extra Virgin Coconut Oil
¼ cup Nature’s Delight Medjool Dates
¼ cup Nature’s Delight Peanut Butter Smooth
1-2 tbsp unsweetened almond milk
Pinch of Himalayan sea salt (we're loving Nature's Lane Pink Himalayan Salt)
4 bars of dark chocolate of your choice
Line an 8×8-inch pan with parchment paper and set aside.
Add the almond flour, unrefined coconut oil, and dates to a food processor or high-speed blender and pulse until well combined.
Press the mixture evenly into the bottom of the pan and place in the freezer while you prepare the next layer.
Rinse out the food processor or blender and add the dates, nut butter, almond milk, and salt. Blend until thick and creamy, scraping down the sides as needed to recombine. Remove pan from the freezer and spread the mixture in an even layer on top of the crust. Place the pan back in the freezer for 30 minutes until the caramel layer sets.
Melt the chocolate bars in a pan over medium low, stirring often to prevent burning. Remove pan from the freezer and pour the chocolate mixture on top of the date caramel layer and spread in an even layer. Tap a few times to remove any air bubbles. Place the pan in the fridge for 30 minutes to set.
Cut into squares and serve! The chocolate won't break perfectly - that's OK! Store in the fridge for 3-5 days and freeze for long term storage.