1/3 cup 100% pure honey (paleo) or agave nectar (vegan) ~ if you enjoy dark chocolate, reduce this to 1/4 cup or even 1/8 cup
2–3 TBSP cinnamon
1/4 cup water
1/2 tsp vanilla
2 TBSP maple syrup (paleo) or agave nectar (vegan)
1 cup Medjool dates, pitted and sliced
1 TBSP coconut oil, melted
Pinch of salt
For the chocolate pieces, whisk cocoa, melted coconut oil, honey/agave nectar, and cinnamon together in mixing bowl. Using desired molds, fill each cavity approximately 1/4 inch to 1/2 inch full. Store in the refrigerator for a few minutes to allow the chocolate to set before adding caramel.
For the caramel filling, combine all ingredients in a high-speed blender and mix on a low to medium setting until dates are granulated, and the mixture resembles a paste.
Spoon caramel onto first layer of chocoate.
Top with remaining chocolate, again so the second layer is approximately 1/4 inch to 1/2 inch, depending on desired sandwich size.
Store in the refrigerator.
Makes approximately 12 sandwiches when each chocolate piece is 1/4 inch thick, or 6 sandwiches when each chocolate piece is 1/2 inch thick (as seen in these photos).
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