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Peanut Butter and Chocolate Caramel Bars
Recipe Intro From marinadwright

This recipe is featured in our Weekly Meal Planner Email Newsletter. Sign up for the meal plan here to have 6 great dinner recipes and a fun weekend bonus (along with a full shopping list) delivered to your inbox every Sunday!

These are vegan, gluten free and made with just a few wholesome ingredients. -@marinadwright

Recipe

Prep time 1hr
Cook time 30mins
Yield: Serves or Makes 16 bars
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Base

ingredients

  • 1 cup blanched almond meal
  • 11/2 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

Method

  • 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

Method

  • 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!

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