Caramel and Coconut Chocolate Bar

Drum roll please… may we present to you this decadent and delicious Caramel and Coconut Chocolate bar created by @thefoodarrondissement & featured in the cutest bowl out (aka Coconut Bowl) 🥥 It’s basically a twix & bounty bar mashed into one! 😍 Featuring our best selling Hot Chocolate Moon Mylk, this bar is a great source of Zinc & Magnesium 🍫🤎

  • 1 ½ cup of almond flour
  • ¾ cup plain flour
  • ⅓ cup coconut oil (not melted)
  • ⅕ cup water
  • ⅓ cup Agave nectar
  • 2 tsp Vanilla Essence
  • 1 tbsp NH Hot Chocolate Moon Mylk


  • 2 Medjool Dates 
  • 1 cup cashew butter
  • ⅓ cup coconut oil (melted)
  • 1 tsp vanilla essence 
  • 3 tbsp caramel source of choice
    • ⅓ cup for extra drizzle


  • 1 ½ cup shredded coconut
  • ¼ cup coconut milk or coconut cream
  • 1 tbsp agave nectar
  • 1 tsp vanilla essence


  • 1 cup sugar free chocolate chips
  • 1 tbsp coconut oil


  1. Firstly, line a baking tray with baking paper (approx. 9x13)

  2. In a bowl, add in the almond flour and coconut oil. Use your fingertips to pick up the chunks of coconut oil / almond flour and rub them together until it resembles fine breadcrumbs and no lumps remain.

  3. Add in water, agave nectar, vanilla essence, Naked Harvest Moon Mylk & mix until well combined.

  4. Add in the plain flour and knead to combine. (Add in more plain flour if it's still too sticky).

  5. Transfer base layer to the lined baking tray and press to all edges of the tray. Make sure it is evenly dispersed. 

  6. Place in the fridge for 15 minutes and preheat oven to 180*C.

  7. Remove the base from the fridge after 15 minutes and prick a few holes in the base with a fork before placing in the oven.

  8. Place in the oven for 15 minutes or until golden brown.

  9. As the base cools down, in a blender add the medjool dates, cashew butter, coconut oil, vanilla essence and caramel sauce. Blend to combine. (Mixture should resemble a thick paste consistency).

  10. Ensure that the base has cooled down, transfer and lay out the carmel mixture on top of the cooked base. Ensure it is spread out evenly.

  11. Drizzle a thin layer of caramel sauce over the whole caramel layer. Spread out evenly.

  12. Place in the fridge to set for approximately 20 minutes.

  13. As the caramel layer sets, in a bowl combine the shredded coconut, coconut milk, agave nectar and vanilla essence and mix until well combined. Consistency should be thick. 

  14. After 20 minutes or once the caramel layer has set (should feel hard on top). Place the coconut mixture on top of the caramel layer evenly. 

  15. Place back in the fridge for a further 20 minutes.

  16. After 15 minutes of the slice setting in the fridge begin melting the coconut oil and chocolate chips (either in a microwave or saucepan over water). Ensure no lumps remain. 

  17. Once the slice has set, remove from the fridge and cut the slice into desired size and shape.

  18. Dip the slices into the melted chocolate. (Use a cooking brush to coat the edges of the slice).

  19. Allow the chocolate to harden and ENJOY!

Our Hot Chocolate Moon Mylk infusion is a FUNCTIONAL blend of unique herbs, vitamins and minerals designed to relax your mind & body, and have a calming effect on your nervous system. We have formulated the perfect vegan and refined sugar free hot chocolate with Organic Cacao, Organic Ashwagandha root, Magnesium, Camu Camu, Passion-Flower and more to help you wind down, ease tension and relax.

Shop our Hot Chocolate Moon Mylk today!