Chocolate Caramel Protein Bars

Instructions

1. Line a loaf pan with parchment paper and set aside.
2. Make the brownie base: Combine all base ingredients in a large mixing bowl. Once well combined, press the base into your lined loaf pan, smoothing it to a level, even layer.
3. Make the date caramel: First soak the dates to soften them.  Place the dates in a small bowl and heat a pot of water. Once hot, pour the water over the dates so that they are fully submerged. Let them sit for 5 minutes, then drain the water.
4.  Place the softened dates and all other caramel ingredients in your food processor and blend, stopping every so often to scrape down the sides. The caramel is ready when it has an consistent, sticky texture.
5. Scoop the caramel out of the food processor and spread it over the brownie base.
6. Freeze: Place the bars in the freezer overnight, or for at least 4 hours.
7. Coat in chocolate: Once the bars are frozen, melt the dark chocolate and coconut oil for the coating. Place the chocolate and coconut oil in a microwaveable bowl and microwave on high at 20-30 second intervals, stirring in between.
8. Remove the bars from the freezer and cut them to desired size (I cut into 12 bars).
9. Dip the bars into the melted chocolate and place them on a parchment-lined baking sheet or plate to set.
10. You can drizzle them with the remaining chocolate and add a pinch of bee pollen and salt if you want.
11. Store the bars in an airtight container or baggie in the fridge or freezer.