Gluten-Free, Vegan, Serves 16
Crust:
- 1 cup coconut flour
- 1/2 cup date syrup
- 1/3 cup almond flour
- 1/2 cup coconut oil
Caramel:
- 1/3 cup date syrup
- 3 Tbsp coconut oil
- 1/2 cup almond butter
- 1 tsp pure vanilla
Chocolate:
- 4.2 oz Dark chocolate
- 1 Tbsp coconut oil
Directions:
Line a 9×5-inch baking dish with parchment paper. In a medium bowl, combine all ingredients for the crust. Once combine press the dough into the baking dish spreading out evenly along the bottom. Freeze for 10 minutes while preparing the caramel. In a small bowl, combine all ingredients for caramel and transfer to the baking dish on top of the crust. Freeze for an additional 10-12 minutes while melting the chocolate layer. Using a double boiler, melt the chocolate and oil. Once well-combined pour over the caramel layer and return to the freezer for an additional 5 minutes. Cut into 16 squares and store in the refrigerator for up to 5 days or freezer for 1 month in an air-tight container.