1/2cupalmond flour(56 g) sub 2 tbsp of this for coconut flour for a crunchier/snappier cookie base
drop ofvanilla
pinch ofsalt
Caramel layer
1tbspnut/seed butter(16 g)
1tbspmaple syrup(21 g)
1tspcoconut oil(5 g)
drop ofvanilla
pinch of salt
Chocolate coating
1/4cupchocolate chips(45 g)
1tspcoconut oil(5 g)
Instructions
Preheat oven to 350F and line a small baking pan with parchment. Mine is 3 inch by 5.75 inch. See recipe notes for the link.
In a bowl add coconut oil and microwave until melted. Add maple, salt, vanilla and stir to combine. Add almond flour and make a dough.
Press cookie dough evenly on your pan and bake 15 minutes until the edges are slightly browned. Cool completely.
In a small bowl add caramel ingredients and melt in the microwave, stir to combine until smooth. Pour over the cookie crust and freeze to set completely, at least 1 hour.
Once the bars are set slice them into 6 and place back in the freezer.
Microwave chocolate coating ingredients 30 sec at a time and stir until all chocolate is melted. Dip each frozen bar in chocolate, place them back on parchment and freeze/refrigerate to set the chocolate.
Enjoy the bars! Keep them frozen or refrigerated. I eat them straight out of the freezer like a frozen treat.