How to make delicious Pomegranate Caramel Brownie Bars

Let's make this Clean Dessert by Karielyn Tillman of the book Clean Desserts. You can find it here: https://amzn.to/3XJZLeqShow more

These bars are so delicious and free from any added sugar or Standard American Diet (SAD) type foods. Nothing but goodness, here! And my son keeps asking me to make them again, so you will definitely please a crowd with these.

Stuff I use:
Loaf Pan: https://amzn.to/3uiHXti
Food Processor: https://amzn.to/3AY1LG6
Parchment Paper: https://amzn.to/3GWh6Ld
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POMEGRANATE CARAMEL BROWNIE BARS
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Yields: 10 small squares | Prep Time: 15 min | Inactive Time: 60 min

INGREDIENTS:
For the brownie layer:
1 cup walnuts
1/4 cup cacao powder
4 medjool dates, pitted
2 tbsp coconut oil
1/8 tsp sea salt

For the pomegranate topping:
1 cup pomegranate seeds

For the caramel layer:
2 cups medjool dates, pitted
1/4 cup coconut oil
2 tbsp almond butter
2 tsp vanilla extract

For the chocolate drizzle:
1/4 cup semi-sweet mini-chocolate chips
1/2 tsp coconut oil

DIRECTIONS:
Prepare the brownie layer:
1. Prepare a 9x5 loaf pan lined with parchment paper. Set aside.
2. Add all ingredients for the brownie layer to a food processor and process until the walnuts and dates are broken down into small pieces and everything is well combined, taking care to not over process.
3. Transfer the mixture into a prepared loaf pan and spread it evenly on the bottom of the pan. Place an extra piece of parchment on top of the brownie mixture and press it down very tight and compact.
4. Place the loaf pan in the freezer to firm while you prepare the rest of the recipe.

Prepare the pomegranate topping:
1. Seed the pomegranate by scoring the outside with a sharp knife, without cutting all the way through. Use your hands to pry the pomegranate in half.
2. Place one of the halves face down in the palm of your hand and, using the other hand, tap the outside of the pomegranate with a spoon until the seeds fall out. Have a medium-sized bowl ready to catch the seeds. Set aside.

Prepare the caramel layer:
Add all ingredients for the caramel layer to a food processor and process until the dates are broken down into tiny pieces and everything is well combined, taking care not to over process.

Assembly:
1. Remove the loaf pan from the freezer. Transfer the caramel mixture into the loaf pan and spread it evenly on top of the brownie layer.
2. Sprinkle the pomegranate seed topping evenly on top of the caramel layer and gently pat it down so it's slightly embedded into the layer.
3. Using a spoon, drizzle the melted chocolate evenly over the top of the pomegranate seeds.
4. Place the loaf in the freezer for about an hour, or until the squares are firm and the chocolate is hardened.
5. Remove the loaf pan from the freezer and cut into 10 small squares.
6. Store in an air-tight container in the freezer or refrigerator until ready to serve, because the squares will get soft if left out at room temp.
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