Ingredients

The following ingredients have 12 Servings
  • 1/2 cup refined coconut oil
  • 1/4 cup agave nectar (honey, coconut nectar, or maple syrup works too)
  • 1 teaspoon vanilla extract
  • 2 1/2 cups blanched almond flour (How to Make Almond Flour)
  • couple pinches of sea salt
  • 1 can (15 oz) unsweetened coconut cream
  • 1/2 cup coconut sugar
  • 1 teaspoon vanilla extract
  • couple pinches of sea salt
  • 1 cup of dairy free dark chocolate, melted (How to Melt Chocolate Chips in 5 Minutes)

Instruction

  • Preheat your oven to 350°F.
  • Line an 8×8” square pan with parchment paper so you can easily remove the bars when they’re done setting.
  • In a bowl whisk together the coconut oil, agave nectar, vanilla, almond flour, and sea salt. I found it easiest to use a rubber spatula to fold everything until completely combined.
  • Transfer the batter to the pan lined with parchment paper.
  • Press the dough into the bottom of your pan to create an even base and bake for 12 minutes until golden brown.
  • While the base is baking, make your caramel.
  • In a saucepan, the coconut cream, coconut sugar, vanilla, and sea salt over medium-high heat.
  • When everything starts to bubble, whisk frequently for about 10 minutes until it thickens up and the color darkens.
  • Remove from the heat
  • When the cookie base is done baking, allow to sit for 10 minutes.
  • Give the caramel one more whisk and pour over the cookie base.
  • Refrigerate for an hour.
  • Melt the chocolate and pour over the top of your set caramel.
  • Add back into the fridge this time to set another hour.
  • Pull the parchment paper up and place on a cutting board.
  • Slice into bars and sprinkle with sea salt.
  • Enjoy!