• Large mixing bowl
• Small mixing bowl
• 9x5-inch baking pan
• Microwave
• Small saucepan

For the Crust Layer:

• 1 cup coconut flour
• ½ cup coconut oil, melted
• 3 T honey

For the Caramel Sauce Layer:

• 1 cup dates, pitted and soaked in water
• 1 T unsweetened coconut milk
• 1 t vanilla extract
• 1 T coconut oil, melted

For the Chocolate Layer:

• ½ cup dark chocolate
• ½ t coconut oil, melted

• Place dates in a large bowl and fill with water to soften 1-2 hours. Drain water from dates, set aside.
• In a small bowl, combine melted coconut oil, honey and coconut flour until it becomes a gooey mixture.
• Place the dough in plastic wrap 20 minutes to set. Do not place in the refrigerator or the coconut oil will harden and separate from the dough.
• While the dough settles, preheat oven to 350°F. Line a 9x5-inch loaf pan with parchment paper, allowing the paper to hang over the edges for easy removal.
• Transfer the crust mixture to the pan and spread into an even layer into the corners of the pan.
• Place crust in the oven to bake 10 minutes until slightly raised and browned. Cool crust 30 minutes before proceeding.
• While the crust bakes, place the dates in the microwave to warm 1-2 minutes. Then add all ingredients for the caramel layer in a blender, placing the dates in first.
• Blend on high until the ingredients are broken down and becomes a sticky, smooth mixture.
• Spread the caramel sauce into an even layer over the crust. Place in refrigerator for 2 hours.
• Once set, make the chocolate layer by melting chocolate and coconut oil in a small saucepan over low heat.
• Spread the chocolate into an even layer over the bars. Place back in the refrigerator to set 1 hour.
• Remove from the refrigerator and gently lift the bar out of the pan with the parchment paper and place on a hard surface. Slice into 12 bars using a large knife.