Description
Chocolate caramel bars that are no bake, vegan, gluten free and irresistibly rich with a gooey caramel layer.
Ingredients
For the base
150g almond flour (150 g)
2 tablespoons coconut oil, melted
2 tablespoons maple syrup
1/2 teaspoon vanilla extract
1/4 teaspoon salt
For the caramel layer
120g creamy almond butter
3 tablespoons maple syrup
2 tablespoons coconut oil, melted
1/4 teaspoon salt
Chocolate Topping
170g dark chocolate chips (170 g)
1 teaspoon coconut oil
Flaky sea salt for topping (optional)
Instructions
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Line an 8x8-inch (20x20 cm) pan with parchment paper.
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In a bowl, mix almond flour, melted coconut oil, maple syrup, vanilla, and salt until a soft dough forms.
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Press mixture evenly into the bottom of the prepared pan. Chill for 20 minutes until firm.
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In a separate bowl, stir together almond butter, maple syrup, melted coconut oil, and salt until smooth.
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Spread caramel layer evenly over the chilled base. Refrigerate for 30–40 minutes until set.
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Melt chocolate chips with coconut oil in the microwave in 20-second intervals, stirring between each, until smooth.
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Pour melted chocolate over the caramel layer and spread evenly. Sprinkle with flaky salt if using.
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Refrigerate for at least 1 hour until fully set.
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Slice into bars or squares using a sharp knife.
Notes
Best sliced cold for clean edges
