These Chocolate Coconut Caramel Bars have three addicting layers – a chocolate coconut crust, the best coconut "caramel" filling, and a dark chocolate topping! (gluten-free, Paleo + vegan)
Preheat oven to 325ºF. Line an 8 x 8-inch pan with parchment paper.
Add shredded coconut, oats, almonds, cocoa powder, and salt to the bowl of a food processor. Process until flour-like consistency. Add melted coconut oil and vanilla. Pulse to combine. Press crust to the bottom of prepared baking pan and bake 10 minutes. Remove from oven and cool slightly.
While the crust is baking, prepare the filling by combining dates, coconut cream, and coconut oil in a food processor. Blend 4-5 minutes until completely smooth and thickened. Spread filling over slightly cooled base and bake 30 minutes. Remove from oven and cool 10 minutes.
In a small saucepan, cook chocolate, honey, and coconut oil until melted and smooth. Pour over cooked filling and let bars set in refrigerator, about 1 hour.
Once bars are completely set, cut and serve!
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