Vegan Chocolate And Caramel Candy Bars

INGREDIENTS

Cookie Base:
2 cups oat flour
1 tsp vanilla
1/2 cup coconut oil melted
2 Tbsp almond meal
1/2 cup coconut flour
1/2 cup rice malt syrup or maple
1 Tbsp water, if needed

Caramel:
1/2 cup maple syrup
1/3 cup coconut oil
1/2 cup nut butter (peanut butter or almond)
1 heaped tsp vanilla
Pinch salt


Chocolate Coating:
1/2 cup raw cacao powder
1/2 cup coconut oil, melted
3-4 Tbsp maple syrup 

Note: For the chocolate coating, you can also use melted store bought dark chocolate and add some coconut oil to thin it out.


DIRECTIONS
Preheat oven to 350F (180C).

For the base, combine all base ingredients in a bowl, mix to combine and press into a lined 9x13 baking tray bake for 15 minutes or until golden. Allow to cool.

Place caramel ingredients in a saucepan, stir and bring to a light simmer, pour over shortbread base. Set in freezer for 30 minutes.

Meanwhile, place chocolate coating ingredients in saucepan. Apply low heat and stir to combine.

Cut the bars in slices. Coat in chocolate and allow to set in freezer. Enjoy!