- 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
- 1 cup peanut butter
- 1/ 2 cup canned coconut milk
- 1/ 2 cup maple syrup
- 1 teaspoon vanilla extract
- 10 ounces dark chocolate, coarsely chopped
- 1 tablespoon coconut oil
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
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.
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!