Melt in your mouth "caramel" meets your favorite dried nuts and seeds all covered with a luscious dark chocolate coconut drizzle. These bars come together in a sinch thanks to my trusty Vitamix and will keep in the freezer up to one month (if they dare last that long).
Yield 1 8x8 inch pan
15 medjool dates
1 1/2 cups mix of dried nuts, and fruits (in this variation I used pumpkin seeds, pecans, sunflower seeds, and dried cranberries.
1/2 cup rolled oats
1 t vanilla extract (optional)
1 cup dark chocolate
1 T coconut oil
Prepare baking dish by lining with parchment paper and set aside.
In a blender combine pitted dates and pulse until small pieces remain. Add in vanilla and nut mixture and pulse until combined. Press mixture evenly into baking dish. Mixture will be sticky but formable. If desired, add more pulsed dats or nuts to your liking.
In a small saucepan or microwave safe dish, combine chocolate and coconut oil and heat just until melted (be careful not to overheat your chocolate) PRO tip...When melting chocolate in the microwave heat for 30 seconds at a time and stir after each heating. Pour melted chocolate over bars. Chill in the fridge for 1 hour before cutting. Store covered in the fridge for up to 1 week or sealed in the freezer up to 1 month for optimal flavor.