I found this delicious gluten-free recipe on The Happy Pear website. I made a few changes to it to suit my preferences.
This dessert is very rich and very delicious. I recommend cutting them into small squares. It makes plenty, so you could always have a second or a third!
Yield approximately 24 small squares
Base Layer
¼ cup dates,
¾ cup almonds
¾ walnuts
1 ½ tsp vanilla
2 Tbsp coconut oil
1 tsp cocoa powder
Caramel Layer
¾ cup coconut oil
1 cup peanut butter
2 cups dates
Pinch of salt
½ cup + 2 Tbsp water
Chocolate Layer
6 Tbsp butter
6 Tbsp coconut oil
4 oz cocoa powder
½ cup chocolate chips
½ cup maple syrup
For the base layer, blend all the ingredients in a food processor and transfer to a parchment-lined 9 x 13 - inch pan. Spread the base out in an even layer and put it in the freezer for 5 minutes for it to set.
While the base is setting, start the caramel, melt the coconut oil and peanut butter over low heat, whisking to combine. Blend the dates in a food processor for a few minutes, add salt, melted peanut butter, and oil mixture, and continue to blend until it is the consistency of paste. Add the water and blend until it is incorporated, making a smooth caramel texture. Spread the caramel over the chilled base in an even layer. Put it back into the freezer to set while making the chocolate layer.
To make the chocolate top layer, melt the butter and oil over low heat until melted, remove from the heat. Whisk the cocoa powder and chocolate chips into the melted butter and oil, making sure there are no lumps, then whisk in the maple syrup. The mixture should have a pouring consistency. Pour over the caramel to cover evenly and allow to set in the refrigerator. When nicely firm and set, cut into desired size squares. Store the squares in the refrigerator for up to one week.
Just Salt It, and enjoy!
