I got to try the Chocolate Carmel Coffee Bars From PaleOMG this weekend. And when I say “try” I mean, eat half the pan in two days. Yes, I think it is safe to say they were delicious. They were so delicious in fact, that I almost forgot to take pictures of the things before I ate them all!
I know you want the recipe just after seeing this scrumptious picture but hold your horses!
PaleOMG is one of my very favorite sites for grabbing Paleo friendly and delicious recipes. My husband even approves of Juli’s recipes *gasp* and has even stopped complaining about Paleo Food. Yes, you can catch him browsing around PaleOMG on grocery day. Are you all as shocked as I am. A round of applause for Juli Bauer.
Okay, you can stop now, but seriously, if you have no idea what the heck PaleOMG is, please go check it out. You will not regret it. Advertisement over. Back to the Food.
The First Layer- This layer of chocolate and coconut was a pain to make! It took me about 5-100 times longer than it should have because I do not have a real food processor. I have a “Magic Bullet” (which is, in fact a kitchen device and not a vibrator) and instead of admitting the shortcomings of my almost-food-processor, I just packed all the ingredients in there and expected it to do it’s job.
After 10 Minuets of processing, stirring, pressing down, and processing again, I realized that my “Magic Bullet” was not cut out for the job of processing the dates so I painstakingly picked out every piece of date and processed those separately. There is a pun in there somewhere…. oh well.
The Second Layer was easier since I learned my lesson about processing the dates separately. I was very surprised to find carmel in my Magic Bullet when I opened it up. My daughter was too and ate a few spoonfuls of the stuff while I was not looking.
The Third layer was almost too easy. Nuke the mixture for 30 seconds, stir; Nuke it again, YUM.
My Modifications (or lack of)
I am in love with salted carmel so went a little overboard on the salt in the carmel and as a final topping, which is reflected in my own version of the recipe. This gave the bars a distinctly salted carmel taste.
I also used sweetened coconut flakes (because we just could not find any un-sweetened ones) and used a slightly different method to get the final texture just right and super gooey. I froze the bars completely and set them out to de-thaw 20 minutes before serving. I think the texture was much better that way, but we all know how crazy I am about texture.
Hubby did not like them because he was able to taste the coconut in the bars and really hates coconut. I was surprised that his complaint was the coconut and not the Coffee which he is usually repulsed by. The coffee taste was not too strong at all and was overshadowed by the salt topping. I would describe them as follows: if a Rollo and an Oreo had a baby on a bed of salt these bars would be the result. Or for you fellow Reformed Starbucks Junkies, this is like a Salted Carmel Java Chip Mocha Frappuchino.
I give these Two Thumbs Up. The directions were straightforward and clear, it only took a few minutes to make, was incredibly sweet, while having no sugar to sweeten it.
Without Further Ado, the incredibly slightly modified Version of PaleOMG Chocolate Coffee Carmel Bars.
- For the crust
- 12 pitted dates soaked for 1 hour
- ½ cup almond butter
- ¼ cup Shredded Coconut
- 2 tablespoons Raw Honey
- 3 tablespoons Unsweetened cocoa powder
- 1 teaspoon Cinnamon
- 1/4 tsp of salt
- For the caramel
- 12-14 dates, pitted and soaked in water for an hour
- 5-6 tablespoons canned coconut milk
- 3 tablespoons water
- 1 teaspoon vanilla extract
- pinch of salt
- For the topping
- 1 cup Enjoy Life Chocolate Chips or dark chocolate, melted
- ¼ cup canned coconut milk
- 2 teaspoons ground coffee
- coarse sea salt, to top
- Add 12 dates to the food processor and pulse until smooth.
- Add the rest of your crust ingredients into a food processor and mix until well combined.
- Add the crust mixture to a bread pan to coat the bottom with a smooth, even layer
- Now add the rest of the dates to the food processor and pulse until dates have broken down, then slowly add the coconut milk and water to the date mixture.
- And add your vanilla extract and pinch of salt.
- Process until you get a caramel. (May take 3-5 minutes)
- Pour caramel over your crust and spread evenly.
- Melt chocolate and coconut milk together in the microwave.
- Heat for 30 seconds, then mix well. Repeat until you have smooth chocolate
- Add your ground coffee and mix
- Pour melted chocolate over your caramel and spread evenly.
- Add coarse sea salt on top of the chocolate.
- Put in freezer to let chocolate harden. Around 10+ minutes.
- You can eat these completely frozen, but they are best if you let them de-thaw for 15- 20 minuets after they have been frozen.
If you enjoy this recipe, please go over to PaleOMG and show Juli some love.