PINK COCONUT CARAMEL BARS

For the pink coconut layer:

• 1 cup coconut cream
• 3 Tbsp maple syrup
• 4 Tbsp coconut butter
• 1 tsp vanilla essence
• 2 cups desiccated coconut
• 1 tsp pink pitaya powder

For the caramel layer:

• 1 cup dates (or 12 Medjool dates), soaked and pitted
• 1/3 cup almond milk
• 1/3 cup raw almond butter
• For the chocolate coating
• ½ cup melted coconut oil
• 3/4 cup raw cacao powder
• 1/4 cup maple syrup

1. For the coconut base, process all ingredients in a food processor. Be sure that the pink colour is incorporated
2. Once combined, press mixture down into a square baking tin lined with parchment paper.
3. For the caramel, process all ingredients in a processor or blender.
4. Spread an even layer of caramel on top of the coconut base.
5. Place in freezer to set for 2-3 hours.
6. For the chocolate coating, whisk the ingredients together in a bowl until smooth.
7. Once set, cut into bars and individually coat each bar with melted chocolate.
8. Place in the fridge for 30 minutes to allow the chocolate to set
9. Enjoy!