These gooey, caramelly treats are grain free, refined sugar free, and best of all—no cooking required! Dates are the secret ingredient for creating the two layers of caramel, one caramel and one fudge, on top of a chocolate cookie crust!
Ingredients
1/2 c almond flour
2TBS coconut sugar
3TBS cacao powder, divided
4TBS melted coconut oil (or butter), divided
12 pitted medjool dates
2TBS almond butter
1 tsp. vanilla
Salt
Directions
Chocolate Crust
In a food processor, combine almond flour, coconut sugar, 2 TBS cacao powder, 2TBS coconut oil, and a good pinch of salt. Press on to the bottom of a 8″ x 8″ glass dish. Pop in the freezer for about 10 minutes to set.
For caramel fudge layers:
In food processor, combine dates, remaining 2 TBS coconut oil, almond butter, vanilla, and a pinch of salt. Blend until very smooth, scraping edges of container if necessary. Remove ½ of the date caramel mixture and spread over the chocolate crust. Add a tablespoon of cacao powder to remaining date caramel in the food processor and mix until completely combined. Spread this fudge mixture on top of the caramel layer. Chill in fridge for at least an hour before cutting into squares.
Enjoy!!
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