Chocolate Caramel Brownies with Coffee and Sea Salt

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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.

Brownie layer:

12 dates

1/2c almond butter

1/4c Unsweetened shredded coconut

2T honey

4T cocoa powder

1t cinnamon

Caramel layer:
12 dates, soaked in water for an hour and drained
1/3c coconut milk
3T water
1t vanilla
dash salt
Chocolate topping:
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.
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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?
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