Recipe Directions
1. To form the crust, process almonds, dates, cocoa powder, and salt in food processor. Press into glass pan.
2. To form the caramel layer, process almond butter, agave, and coconut butter in food processor until smooth. Spread on top of crust layer.
3. Top immediately with dried shredded coconut and cacao nibs, pressing them into the caramel layer so they stick. I pressed mine into a square 8×8 inch glass dish, so I would get uniform, square, bite-sized brownies.
4. Freeze until ready for serving.
Rawleen's Thoughts
By rawleen This is a truly delicious, fun, easy dessert that looks like you’ve been in the kitchen for hours!
I’ve been trying to replicate the Dream Bars I grew up on as a kid and this takes the cake, or brownie, I should say!
I’ve made this recipe like 10 times now. It’s my hubby's favorite. Enjoy!
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Comments
All
hkittykitty
Jul 23, 2010
wishes this were lick-a-vision.......
Karuna
Jul 23, 2010
Yum!!!!!!!!!!!
kiwi
Jul 23, 2010
I am making this, today..will post later..
queenfluff
Jul 23, 2010
My mom used to make some sort of caramely brownie thingy like this too! I shall drool now!
rawleen
Jul 23, 2010
After they are soaked
cherie03
Jul 23, 2010
I always get confused over the soaked nuts measurements in recipes. 2 cups of almonds after they are soaked or 2 cups before they are soaked?
RawKidChef
Jul 22, 2010
wow!
mandelicious
Jul 22, 2010
WOW!!!!
angie207
Jul 22, 2010
Oh, my goodness - this looks AMAZING! Thank you :)
rawleen
Jul 22, 2010
Coconut butter is from the whole coconut. Alissa Cohen sells it and I believe Natural Zing does too. It's amazing in dessert frostings, and you don't need that much of it to really benefit from its taste.
rawmama
Jul 22, 2010
What is the difference between coconut butter and coconut oil? I have heard that they are the same...thanks :)
Charis
Jul 22, 2010
Haha, you put the recipe here. Yay! When I saw this on your blog I was envious.
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