There’s a really great combination of flavors in this easy dessert. The hints of coffee and bits of salt keep you coming back for more. Recipe taken from here.
1/2c almond butter
1/4c Unsweetened shredded coconut
4T cocoa powder
12 dates, soaked in water for an hour and drained
1/3c coconut milk
1c chocolate chips
1/4c coconut milk
2t fresh coffee grounds
coarse sea salt for sprinkling
Brownie layer: mix all ingredients in food processor. Press into a loaf pan to form the crust. Note: my 9×9 pan was a bit too big, but it worked out since I lined it with parchment paper to prevent any sticking.
Caramel layer: Make your caramel in the food processor, adding the water as you blend. You may not need much, depending on how you drained the dates. Err on the thicker side, as the caramel will not set any once you’ve finished. This should take about 3 minutes of processing. Spread caramel evenly over the brownie crust.
Chocolate topping: Melt chocolate chips and coconut milk in a double boiler or microwave. Once it’s melted evenly, add coffee grounds and stir. Spread chocolate gently over the caramel layer and sprinkle with sea salt. Allow chocolate to harden in the fridge or freezer, cut into squares, and enjoy! I think this dessert is best served at room temperature, but who really wants to wait for it to warm up?