line an 8x8-inch pan with parchment paper covering all four sides
mix all ingredients for the crust and evenly distribute across the bottom of the pan
bake at 350°F for 10 minutes
in a medium saucepan, bring the coconut milk and honey to a light boil, then simmer on low for two hours, stirring occasionally. Do not cover the pan. You will know you cooked it long enough when the coconut milk is reduced to half and has a thicker consistency and darker color, similar to sweetened condensed milk.
melt the chocolate chips in a double boiler
add 3/4 cup of the cooked coconut milk to the melted chocolate along with the ground coffee and salt, then stir to combine
pour mixture over the crust and bake for 20 minutes at 350°F
remove from oven and immediately sprinkle top with chocolate chips, then set over a wire rack to cool
once cooled cut into squares and serve.
Recipe serves 10+ people. Keep refrigerated.
Please note you will need to plan ahead to make this recipe because it takes some time to simmer the coconut milk into a thick cream.
Recipe by Adriana Harlan (Living Healthy With Chocolate) at https://livinghealthywithchocolate.com/desserts/paleo-double-chocolate-expresso-bars-3179/