Ingredients

The following ingredients have 16 Servings
  • 1 cup (160g) cashews (whole*)
  • 1/4 cup (35g) cashews (chopped)
  • 1 cup (114g) blanched almond flour
  • 4 tablespoons (42g) unrefined coconut sugar
  • 1/2 teaspoon fine Himalayan salt
  • 7 tablespoons (81g) coconut oil (melted)
  • 1 teaspoon vanilla extract
  • Homemade caramel sauce (recipe here)
  • 1/2 cup (80g) 80% dark chocolate (chopped**)

Instruction

  • Preheat the oven to 350°F, and line an 8x8-inch square baking pan with parchment paper covering all four sides of the pan.
  • Add the cashews to a food processor and pulse until you have a fine, flour-like texture. Add the cashew flour to a large bowl, then add the almond flour, coconut sugar and salt. Mix to combine the ingredients, then mix in the chopped cashews.
  • Add the coconut oil and vanilla to the bowl, and using your hands mix until the dough sticks together and has a coarse, sand-like texture. Set aside 1/2 cup of this mixture, and spread the rest evenly in the baking pan.
  • Pour the caramel sauce over the top in an even layer, then distribute the chocolate over the caramel. Sprinkle the reserved dough over the chocolate.
  • Bake at 350°F for 18 minutes, then reduce the temperature to 325°F and bake for another 10 minutes so the dessert gets crunchy.
  • Set the pan over a cooling rack and let it cool completely before serving. Store your bars in the refrigerator.