Step 1

Line an 8×8 inch pan with parchment paper. Set aside.

Step 2

Add the almond flour, shredded coconut, coconut oil and dates to a food processor until well combined. The mixture should be a bit sticky when you press it between your fingers.

Step 3

Spread the mixture evenly into the bottom of the pan and place in the freezer while you prepare the caramel layer.

Step 4

In a food processor combine the Medjool dates, nut butter, almond milk, vanilla extract and fleur de sel until smooth and creamy, scraping down the sides of the food processor as needed. Evenly spread the mixture on top of the almond four base. Place the pan back in the freezer for 30 minutes until the caramel sets.

Step 5

Melt the coconut oil in a saucepan on low heat. Add the cocoa powder, vanilla extract and maple syrup and mix until combined. Remove from heat and let cool slightly, then pour the chocolate mixture on top of the pan and spread evenly.

Step 6

Place the pan in the fridge for at least 2 hours to let the bars set. (or in the freezer for 30 minutes if you can’t wait.)

Step 7

Remove and cut into squares. Store leftovers in the fridge or freezer.