Recipe Index

Ingredients

• 1 1/2 cups of almond flour
• 1/4 cup almond butter
• 1/4 cup + 2 tablespoons coconut oil, melted
• 2 tsp cinnamon
• 1 tsp salt
• 3/4 cup coconut cream
• 1/2 cup honey
• 1 tsp vanilla extract
• 1 cup dairy free chocolate chips
• 1/2 cup unsweetened shredded coconut
• 1/2 cup sliced almonds (optional)
• 1/2 cup pecans, roughly chopped (optional)

Method

1. Line an 8x8 baking dish with parchment paper, coating the inside with oil so the paper sticks.
2. Mix the almond flour, almond butter, melted coconut oil, cinnamon and salt together in a medium bowl; the dough may be crumbly.
3. Press the dough evenly into the dish with your hands.
4. Put the coconut cream, honey and vanilla extract in a small pan over medium heat, stir frequently and simmer on low for about 20 minutes for the caramel sauce, then take it off the heat and let it cool.
5. Heat the oven to 350°F while the sauce cools.
6. Scatter the chocolate chips, shredded coconut, sliced almonds and pecans evenly over the pressed base.
7. Pour the caramel sauce carefully over the bars and press the toppings down into it with a spatula, then sprinkle a few more chocolate chips and a small handful of shredded coconut over the top.
8. Bake for 25 minutes, take the dish out, cover it with foil and refrigerate for at least 2 hours so the bars hold together, then cut them into 12 squares.

Prep: 30 min · Cook: 25 min · Total: 55 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data