Ingredients
Crust
- 2 cups almond flour
- 1/4 cup maple syrup
- 1/3 cup melted coconut oil
- 1 tsp vanilla
- pinch salt
- 1 cup salted peanuts
Filling
- 1 cup coconut sugar
- 1/3 cup melted coconut oil
- 1/4 cup maple syrup
- pinch salt
Chocolate coating
- 1 cup chocolate chips
- 1 tsp melted coconut oil
- Flakey sea salt
Instructions
- Preheat oven to 350F and grease/line 8×8 pan with parchment paper.
- In a large bowl, mix together almond flour, maple syrup, coconut oil, vanilla and salt until dough forms.
- Press dough flat into pan. Bake for 18 minutes. Set aside.
- In a saucepan over medium high heat, add coconut sugar, coconut oil, maple syrup, and salt. Whisk together. Bring to boil and reduce heat to medium. Let boil for 3 minutes or until sauce has thickened. It will also thicken as it sits.
- Turn off heat and pour caramel over crust. Sprinkle peanuts over top of caramel, pressing down slightly to ensure they are in the caramel. Freeze for 1 hour.
- Take out of freezer and cut into 12 bars. Freeze for another 30 minutes.
- Melt chocolate and oil in microwave in 30 second increments. Once fully melted, dunk each bar completely in chocolate. Place on parchment paper or greased cookie cooling rack.
- Sprinkle bars with flaky sea salt while still warm. Refrigerate 30 minutes before eating. Keep stored in refrigerator.
Category: candy, dessert, gluten-free, dairy-freeMethod: ovenCuisine: AmericanDiet: Gluten Free
