Vegan Chocolate Cream Caramel Bars

Crust: 1 cup almonds or other nuts; 1 cup dates; Pinch of salt (optional). Caramel: ½ cup cashew butter; ½ cup coconut oil; 1 cup dates.

Chocolate cream: 1/3 cup coconut oil; 2-3 tablespoons cacao powder; ¼ cup preferred liquid sweetener.

To make the crust: process the almonds into flour in your food processor, then add the dates and process until it all begins to stick together. Press into the bottom of a lined baking pan (I used a small bread pan) and refrigerate.

To make both the caramel and mocha layers: just blend the ingredients in each list until smooth. Feel free to add other flavors like vanilla, chili , ginger, etc. Spread the caramel onto your crust, followed by the chocolate cream. Refrigerate until completely set; this will take a couple hours.