Dairy-Free Coconut Caramel Chocolate Bars
- 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
Step 1Preheat oven to 350 degrees Fahrenheit and line an 8x8 baking dish with parchment paper.
Step 2Prepare 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 3Bake for 10 minutes, or until golden. Remove from oven and let cool completely.
Step 4Prepare 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 5Prepare 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 6Pour chocolate on caramel layer and sprinkle with sea salt. Place in refrigerator or freezer to set for 2 hours.
Step 7Once 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!