Ingredients

The following ingredients have 4 Servings
  • 1/2 cup blanched almonds
  • 1 cup gluten-free flour blend
  • pinch of salt
  • 1/4 cup coconut oil, melted
  • 3 tbsp maple syrup
  • 1 tsp almond extract (can sub vanilla extract)
  • 1/4 cup tahini
  • 1/4 cup maple syrup
  • 1/4 tsp salt
  • 2 cups 70% high quality dark chocolate

Instruction

  • Preheat your oven to 350 degrees.
  • In a food processor, pulse your almonds until they form a crumby texture.
  • Then add the flour, salt, coconut oil, maple syrup, and pulse until a dough forms.
  • Line an 8 x 4 inch pan (the size you would use to make a banana bread) with parchment paper, and press your dough down to fill the bottom.
  • Bake for 20-25 minutes, or until slightly golden around the edges.
  • Remove from oven and let cool completely.
  • Place your tahini, maple syrup, and salt in a small saucepan and bring to a boil on high heat.
  • Reduce heat to medium-low and let simmer for about 5-7 minutes, until a thick caramel texture forms. If you want a thicker caramel, you can cook it a few minutes longer. Let cool slightly on counter for 10 minutes.
  • Spread your caramel layer on top of the cookie layer, and place in the fridge to firm up for 30 minutes.
  • In a double broiler, or microwave, melt your chocolate until completely smooth.
  • Remove bars from fridge, carefully remove them from the pan, and cut into bars.
  • With a fork gently dunk each bar into the melted chocolate, letting any excess chocolate drip off.
  • Place your coated bars on a pan with parchment paper back into the fridge to harden for 15 minutes.
  • Store in the fridge in an air tight container.