Ingredients

• ⅓ cup Coconut Oil (65 g)
• 2 Tbsp Maple Syrup (40 g)
• 1 cup Almond Flour (120 g)
• ¼ cup Organic Coconut Flour (30 g)
• ½ tsp Salt

• 1 cup pitted Medjool Dates (110 g)
• 1 ½ cups Unsweetened Shredded Coconut toasted (110 g)
• ½ cup Almond Butter or other nut/seed butter (130 g)
• ¼ –⅓ cup Water, reserved from soaking dates
• 2 tsp Vanilla Extract
• ½ tsp Salt

• ¼ cup Dark Chocolate, melted dairy free if vegan

Instructions

1. Preheat oven to 350°F. Spray and line an 8 x 8-inch pan with parchment paper.
2. In a bowl, mix together all of the cookie ingredients until well combined. Press the dough into the prepared pan, ensuring it is in an even layer.
3. Bake for about 15 minutes, until golden brown, and cool completely before making the caramel topping.

1. In a bowl or glass measure, cover dates with hot tap water and let soak for 10 minutes. Drain, making sure to reserve about ⅓ cup water.
2. In a food processor combine drained dates, almond butter, vanilla extract and salt. Process the mixture, slowly adding reserved date water as needed to create a smooth, thick paste. Add toasted coconut and pulse to combine.
3. Spread coconut mixture over the cooled cookie base and spread into an even layer. Chill until firm.

1. Remove from pan and place on a wire rack. Drizzle melted chocolate over the top and let harden. Once the chocolate has firmed up, slice and serve.
2. Leftover bars will keep in the fridge for up to four days.