Ingredients

The following ingredients have 16 Servings
  • 1¼ cup coconut flour
  • 1/4 cup maple syrup
  • 1/3 cup coconut oil (softened (not melted))
  • 1 batch 5-minute Salted Caramel Sauce (reduce salt to 1/4 tsp)
  • 1¾ cup dairy free chocolate chips
  • 2 tbsp coconut oil
  • Flaky sea salt

Instruction

  • Preheat oven to 350 degrees F, and line an 8x8 baking dish with parchment paper.
  • In a mixing bowl, add all ingredients for the shortbread layer and stir until a dough forms. Press into the parchment lined pan evenly.
  • Bake for 10 minutes until golden brown at the edges, then cool for 10 minutes.
  • While the shortbread layer is baking and cooling, make my 5-minute Salted Caramel Sauce. Remove from heat and set aside until the shortbread layer is ready.
  • Pour the caramel over the shortbread layer, and spread evenly. Freeze for 1 hour until set.
  • Using a double boiler or the microwave, melt together chocolate chips and coconut oil for the chocolate layer until smooth and creamy.
  • Remove the pan from the freezer, then use the parchment paper to take the set layers out of the pan. Cut into 16 bars. Line a pan or a large plate with parchment paper.
  • Dip each bar into the chocolate layer, coating on all sides. Use a fork to transfer the dipped bars on to the parchment paper in a single layer without touching each other.
  • Freeze for 5 minutes. Sprinkle with flaky sea salt, and enjoy! You can store in an airtight container in the freezer for up to 1 month, or in the refrigerator for up to 10 days.