Can I use any nuts for the crust?

While I have only tested this recipe with almonds and pecans, any nut/s should work as a replacement. If you are using a different type of nut and have trouble with the crust holding together, then add a few more dates and blend.

How do you make coconut butter?

I have a recipe for coconut butter on my blog that provides the step by step process.

Do these bars cut easily?

I haven't had any trouble cutting the bars in all the times I've made them. I do recommend melting coconut oil with the chocolate for the topping because this will make the chocolate layer slightly softer, hence easier to cut.

Coconut Butter Bars (Paleo, Vegan, No Bake)

Description

Homemade coconut butter bars with a crumbly nut crust, layered with coconut butter, date caramel and dark chocolate.

Ingredients

Scale

Crust

1/2 cup almonds
1/2 cup pecan pieces
2 Medjool dates, pitted
1/8 tsp salt

Coconut Butter Layer

1/2 cup melted coconut butter*

Caramel Layer

1 cup packed Medjool dates, pitted (10-12 dates)
1/2 tsp vanilla extract
1/8 tsp salt

Topping

1/2 cup dark chocolate chips (about 2.5 oz)
1 Tbsp coconut oil
flaked coconut (optional)

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Instructions

Line an 8x8 inch baking dish with foil or parchment paper. (I used foil since this recipe is no-bake.)
Make the crust: Combine all crust ingredients in a food processor. Blend, stopping every so often to scrape down the sides, until the mixture is coarse and sticky.
Firmly press the crust into your lined baking pan.
Make the coconut butter layer: Pour the coconut butter over the crust, spreading it out evenly to the sides.
Place the bars in the freezer while you make the caramel.
Make the caramel layer: Place the dates in a bowl. Heat up a pot of water, then pour the water over the dates so that they are fully submerged. Soak the dates in the hot water for 5 minutes.
Drain the water from the dates, then add them to your food processor, along with the vanilla and salt. Blend until it forms a thick, sticky caramel.
Grab the bars from the freezer and scoop the caramel onto the bars. Place a piece of parchment paper over the caramel and use your hands to spread the caramel out to all sides of the pan in a nice, even layer.
Make the topping: Melt the dark chocolate and coconut oil in a small saucepan, over low heat (or at 20 second intervals using the microwave). Pour the chocolate over the date caramel, spreading it out to all sides of the pan.
Optional: top with flaked coconut for decoration.
Place the bars in the fridge overnight to set, or for at least 4 hours.
Once set, cut the bars to desired size. (I cut mine into 16 pieces.)
Storage: store bars in an airtight container or baggie in the fridge or freezer.