Chocolate Banana Caramel Coffee Treats



For the crust

  • 12 dried dates stems removed
  • ½ cup sunflower butter – made in vitamix with raw sunflower seeds, raw pumpkin seeds, coarsely ground flax meal, agave nectar, cinnamon and a dash of vanilla extract
  • ¼ cup unsweetened coconut
  • 2 tablespoons agave nectar
  • 1 teaspoon cinnamon
  • pinch of salt
  • ¼ cup gluten free oats

For the caramel

  • 12-14 medjool dates, pitted and soaked in water for an hour
  • 5-6 tablespoons canned coconut milk
  • 3 tablespoons water
  • 1 teaspoon vanilla extract
  • pinch of salt

2 mashed bananas

For the topping

  • 1 cup dark chocolate chips
  • ¼ cup canned coconut milk
  • 2 teaspoons ground coffee


  1. First make your crust. Add all of your crust ingredients into a food processor and mix until well combined. Add the crust mixture to a bread pan and push down until the mixture is flat.
  2. Now add your dates and pulse until dates have broken down (less than a minute) then add your coconut milk, tablespoon by tablespoon to the dates while the food processor is still running. Then add your water as well.
  3. And add your vanilla extract and pinch of salt.
  4. Process until you get a caramel. BOOM. May take 3-5 minutes- mine stayed a little more liquid than expected but it did not effect flavor
  5. Pour caramel over your crust and spread evenly.
  6. Now add layer of mashed banana
  7. Melt chocolate and coconut milk together in a double boiler
  8. Once your chocolate is completely melted, add your ground coffee and mix well.
  9. Pour melted chocolate over your caramel and spread evenly.
  10. Put in freezer to let chocolate harden. Around 10+ minutes.

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