Dairy-Free Coconut Caramel Chocolate Bars
Ingredients
- 1/2 cup coconut flour
- 1/2 cup almond flour
- 1/4 cup maple syrup
- 1/2 cup Pacific Foods Organic Unsweetened Coconut Vanilla Plant-Based Beverage
- 3/4 cup almond butter
- 16 Medjool dates (pitted)
- 1/4 cup coconut oil (melted)
- 1 dark chocolate bar roughly chopped
- 1 tbsp coconut oil
- 1 tbsp flaky sea salt
Instructions
Step 1
Preheat oven to 350 degrees Fahrenheit and line an 8x8 baking dish with parchment paper.Step 2
Prepare shortbread layer: add coconut flour, almond flour, and maple syrup to a bowl. Stir to combine. If the mixture is too crumbly, add another tablespoon maple syrup. Pour shortbread layer into prepared baking dish. Use your hands to press mixture into dish.Step 3
Bake for 10 minutes, or until golden. Remove from oven and let cool completely.Step 4
Prepare coconut caramel layer: to a food processor add plant-based beverage, almond butter, pitted dates, and coconut oil. Process until mixture is completely smooth and creamy. Pour caramel layer overtop of shortbread layer. Place in refrigerator to set, about 15-20 minutes.Step 5
Prepare the chocolate layer: melt chocolate and coconut oil together in the microwave or on the stove. of shortbread layer. Place in refrigerator to set, about 15-20 minutes.Step 6
Pour chocolate on caramel layer and sprinkle with sea salt. Place in refrigerator or freezer to set for 2 hours.Step 7
Once chilled, remove from tray by pulling on either side of parchment paper. Slice into 1-inch bars with a sharp knife. Store bars in the refrigerator or freezer and enjoy!
