Almost Raw Samoa Bars

yields one 9x9 inch pan

For the "shortbread" base:

2 cups walnuts1 cup unsweetened coconut1/4 cup raw honey1 t vanilla extract1/4 t sea salt

For the coconut “caramel” topping:

1 1/2 cups dates, soaked for about 10 minutes in hot water1/2 cup coconut milk1 t vanilla1/8 t salt1 1/2 cups unsweetened, shredded coconut

For the chocolate base and topping:

1 1/2 cups dark chocolate chips

For the "shortbread" base:

In a food processor, pulse the walnuts and coconut together until in fine crumbs. Add in the honey, vanilla, and sea salt, and process until a moist dough forms.

Press the dough into a parchment lined 9×9 inch baking pan.

For the coconut “caramel” topping:

Toast the shredded coconut at 350ºF for about 5-8 minutes, until golden (be careful not to burn it). Allow it to cool while you make the “caramel.”

After soaking the dates, drain the water, and pulse in a food processor until a paste forms. Add the coconut milk, vanilla, and salt, and process until smooth. Add the shredded coconut, and pulse until just combined.

Scoop the coconut “caramel” mixture out, and spread it evenly across the top of the “shortbread” base.

Cut into squares, and then transfer to the freezer for about 15 minutes, until set.

For the chocolate base and topping:

Place the chocolate chips in a microwaveable bowl, and microwave at 30-second intervals, stirring in between, until fully melted.

Remove the bars from the freezer, and dip each bar into the chocolate to coat the bottom. Once dipped, transfer to a parchment lined baking sheet. Repeat the dipping with each bar.

Once all the bars are dipped, remelt the remaining chocolate (if it has hardened), and then transfer it to a small ziplock bag using a rubber spatula. Snip off the corner of the bag, and drizzle the chocolate over the bars.

Place back in the freezer for about 10 minutes, until the chocolate has hardened, and then transfer to airtight containers. Store in the freezer.