These cookies are part of the Holiday Cookie Issue of Bake From Scratch Magazine. This issue was a collaboration between Bake From Sratch and The Feedfeed! Purchase your copy here for more delicious recipes!
Coconut Milk Caramel
1 (15.5 oz) can full fat coconut milk
½ cup coconut palm sugar
2 tablespoons coconut butter
½ teaspoon vanilla extract
For the bars
1 cup (96g) almond flour
½ teaspoon cinnamon
½ teaspoon sea salt
3 tablespoons coconut butter melted
¾ cup dark chocolate chips
½ cup coarsely chopped walnuts
¼ cup coarsely chopped almonds
½ cup unsweetened flaked coconut
In a heavy saucepan, heat the coconut milk and sugar over medium heat, stirring often, until coconut milk begins to boil. Lower heat to simmer and reduce by 1/3 to 1/2, stirring often to prevent the sugar from scorching. (If thicker, caramelized sugar begins to form on sides or bottom, use a whisk to reincorporate it.) When it reaches the desired consistency, in around 30 minutes, add 2 tablespoons coconut butter and vanilla. Stir well and remove from heat. You should end up with a little over a cup of caramel-colored, sweetened coconut milk.
For the crust/bars
Preheat the oven to 350°F and line an 8x8" pan with parchment paper, then lightly grease with coconut oil.
While the caramel is simmering (be sure to continue stirring every few minutes), mix together the almond flour, cinnamon, salt, and coconut butter. Sprinkle crust mixture into the prepared baking pan. Using your fingers or a spatula, press the mixture down in an even layer, covering the bottom of the baking dish.
Sprinkle the chocolate chips, chopped nuts, and coconut flakes evenly over the crust. Pour the sweetened coconut milk evenly over everything. Bake for 25-30 minutes, until lightly browned.
Let chill in the refrigerator for about an hour or until completely chilled and set. Cut into 16 squares with a sharp knife and serve!