Melt 2 cups chocolate chips in microwave for 1 minute intervals and stir until melted.
2 cups chocolate chips or quality chocolate
Pour first layer into chocolate mold. Tap on the counter to release any air bubbles. You'll have about ⅓ of the melted chocolate left. Set it aside.
Set mold in refrigerator for 10 minutes to harden.
Make date paste. Boil 10 dates for 1 minute. Pit them, blend them with ½ cup of water.
½ cup date paste
Stir the nut or seed butter into the warm date paste until mixed.
1 tablespoon nut or seed butter
Spoon on top of chilled chocolate layer and spread with the back of a spoon.
Scrap off top with a pastry scrapper
To keep the inside caramel soft, do not refrigerate the mold - just let the bars harden at room temperature. I felt the bars could have been removed from the mold after an hour but waited longer so I could photograph it.
Store the bars wrapped at room temperature for two days. Refrigerate after that but know that the center caramel will harden when chilled.
Video
Notes
Storage. Store the bars wrapped at room temperature. Refrigerate or freeze after that but know that the center caramel will harden when chilled.Other chocolate bar coatings. Try dipping a corner in melted coconut butter.