1/2cup43 g unsweetened shredded coconut (optional -- I didn't use because I didn't have it on hand)
1/3cup79 mL melted coconut oil
1 to 2tbspfinely ground coffee beanlisted as optional, but totally necessary, in my mind!
1/4cup85 g preferred liquid sweetener (I used agave)
To make the crust: Pulse 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 baking pan and refrigerate until you add the next layers.
To make both the caramel and mocha layers: just blend the ingredients in each list until smooth. spread the caramel onto your crust, followed by the mocha layer. Refrigerate until completely set, preferably overnight. Slice, bite, feel the caffeine!