• For the Crust:
  • 2/3 cup coconut flour
  • 2 tbsp. pure maple syrup
  • 1/4 cup coconut oil, melted
  • 2 tbsp. full-fat coconut milk
  • For the Caramel:
  • 1 1/2 cups dates, pitted
  • 1/3 cup coconut oil
  • 1 tbsp. unsweetened almond milk
  • 1 tbsp. blackstrap molasses
  • 1 tsp. pure vanilla extract
  • 1/8 tsp. sea salt
  • For the Chocolate Layer:
  • 1 cup dark chocolate chips
  • 2 tbsp. coconut oil
  • 2 tbsp. pure maple syrup


  1. To make the crust, combine the coconut flour, pure maple syrup, coconut oil, and coconut milk in a medium bowl.
  2. Press this mixture into a 9x5-inch loaf pan lined with parchment paper.
  3. For the caramel, add the dates, coconut oil, almond milk, molasses, vanilla, and sea salt into a food processor. Process until smooth.
  4. Pour the caramel over the crust and place into the freezer for 10 minutes.
  5. Melt the dark chocolate, coconut oil, and pure maple syrup together in a saucepan over medium heat until melted and smooth.
  6. Pour the chocolate over the caramel layer.
  7. Freeze for 30-40 minutes, or until solid.
  8. Slice into bars and serve.