Chocolate Caramel Sandwiches

• FOR THE CHOCOLATE PIECES:
• 1 cup Unsweetened Cacao Powder
• 1 cup Melted Coconut Oil (measure After Melting)
• 1/3 cups Agave Nectar, Honey, Or Maple Syrup
• 3 Tablespoons Cinnamon
• FOR THE CARAMEL FILLING:
• 1/4 cups Water
• 1/2 teaspoons Vanilla
• 2 Tablespoons Maple Syrup (preferred), Agave Nectar, Or Honey
• 1 cup Medjool Dates, Pitted And Sliced
• 1 Tablespoon Coconut Oil
• 1 pinch Sea Salt

1. For the chocolate pieces, whisk cocoa, melted coconut oil, sweet syrup of choice, and cinnamon in mixing bowl. Using desired candy or dessert molds, fill each cavity approximately 1/4 inch to 1/2 inch full. Store in the fridge for a few minutes to allow the chocolate to set before adding caramel.
2. For the caramel filling, combine water, vanilla, sweet syrup of choice, dates, coconut oil, and sea salt in a high-speed blender and mix on a low to medium setting until dates are granulated and the mixture resembles a paste.
3. Spoon desired amount of caramel onto first layer of chocolate. Top with remaining chocolate, again approximately 1/4 inch to 1/2 inch, depending on desired sandwich size.
4. Place in refrigerator again until top layer of chocolate hardens and adheres to the first two sandwich layers, approximately 1 hour.

coconut oil, honey, cinnamon, ubc, vanilla, maple syrup, dates, coconut oil, salt

Taken from tastykitchen.com/recipes/desserts/chocolate-caramel-sandwiches/ (may not work)