- 2 packed cups medjool dates
- 1 cup oats
- 2 cups walnuts
- 1/2 tsp salt
- 1 can full fat coconut milk, top thick white part (leave the clear liquid behind), chilled in fridge overnight OR use the same amount of coconut cream.
- 1 cup coconut sugar
- 1/2 tsp salt
- 1 tsp vanilla
- 1 cup chopped walnuts
- 1 cup chocolate chips
- 1 cup coconut, toasted
- Flakey sea salt
- Start by preheating your oven to 350F, line a baking sheet with parchment paper, and toast coconut (from the topping portion) for 10 minutes or until golden brown.
- Make caramel layer next. In a medium sauce pan, bring the thick white part of the coconut milk, coconut sugar, and salt to a rapid boil. Once rapidly bubbling, reduce heat to medium-low, stirring often. Let slowly bubble over heat for 10-12 minutes or until sauce has thickened.
- Once thickened, turn off heat and add vanilla. Set aside and let cool for at least 30 minutes. Sauce will continue to thicken, and if it is still too runny, place in fridge for 30 minutes.
- In a food processor, blend dates, oats, walnuts, and salt until sticky and well combined. Dough should stick together when pinched. Add a few splashes of water if needed to help move along.
- Press dough into bottom of bread loaf pan. I used an 8×4 pan.
- Pour caramel layer over top of base. Spread evenly.
- Add layers of chopped walnuts, chocolate chips, toasted coconut, and sea salt. Press down slightly on toppings to get them to stick.
- Place in 350F oven for 5 minutes just until chips are melted, this helps seal the topping in.
- Stick in freezer for at least 1 hour before cutting into. Store in fridge.