"These are vegan, gluten free and made with just a few wholesome ingredients."
Peanut Butter and Chocolate Caramel Bars
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Recipe Intro From marinadwright
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Prep time 1hr
Cook time 30mins
Serves or Makes: 16 bars
Recipe Card
Base
ingredients
- 1 cup blanched almond meal
- 1 1/2 cup dessicated or shredded coconut
- 1/3 cup melted coconut oil
- 1/4 cup rice malt syrup
- 2 teaspoons vanilla extract
- 1 pinch salt
Peanut butter Coconut Caramel Layer
ingredients
- 1 cup peanut butter
- 1/2 cup canned coconut milk
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
Chocolate coating
ingredients
- 10 ounces dark chocolate, coarsely chopped
- 1 tablespoon coconut oil
Base
Method
Step 1
Preheat the oven to 300˚F. Combine all the base ingredients in a bowl and press the mixture into a 8 inch square baking dish lined with baking paper. Bake for 10 minutes until lightly golden, let it cool.
Peanut Butter Coconut Caramel Layer
Step 1
To make the filling, combine the maple syrup and coconut cream in a pan and bring to a boil. Boil for 10 minutes, until the mixture thickens and turns a caramel color. Remove from the heat and add the remaining ingredients. Pour over the base and transfer to the freezer until firm.
Chocolate coating
Step 1
Melt the dark chocolate and coconut oil in a heat proof bowl over a pot of simmering water. Remove the base from the freezer and cut into bars. I made 16 bars. Dip each bar into chocolate, return to freezer to set the chocolate for 10 min. Enjoy!