Ingredients
FOR THE BASE:
- 1 ¾ cups almond flour
- ¼ cup coconut flour
- ¼ cup maple syrup
- ⅓ cup melted coconut oil
FOR THE CARAMEL LAYER:
- ½ cup almond butter
- ⅓ cup melted coconut oil
- ¼ cup maple syrup
- ½ tsp vanilla extract
FOR THE CHOCOLATE LAYER:
- 1 Hu Kitchen chocolate bar (or chocolate bar of choice)1/4 cup melted coconut oil
- pinch of sea salt
Instructions
- Preheat oven to 350.
- Line 8×5 or 8×8 baking dish with parchment paper (spray inside with oil first so that the parchment sticks.
- In a medium bowl, whisk together ingredients for the base layer.
- Pour into the baking dish and bake for 10-12 minutes.
- While the base layer is cooling, whisk together the ingredients for the caramel layer.
- Pour the mixture on top and use a spatula to make sure it's even.
- Refrigerate for at least one hour.
- Remove from fridge and make chocolate layer by melting the chocolate and coconut oil in the microwave in 30 second intervals.
- Pour on top and even out with a spatula.
- Refrigerate for at least two hours.
- Remove from fridge and cut into 16 bars.ENJOY!!!!
Rate & review
SELECT A RATING and tell me what you think!
What others are saying
OMG these are like the healthy version of the Dulce De Leche bar in Dandelion, SF. I am obsessed!! thank you for creating this! <3
I definitely grabbed the peanut butter jar NOT the almond butter, but everything set, so hopefully they taste just as yummy!
I don’t know how I haven’t left a review for these before. They’re AMAZING. I’ve made them so many times and often make small substitutions with what I have on hand and they turn out perfectly. One of my favorite KJ recipes!
Sam, I am so thrilled that you love this recipe so much!! Thank you so much for all of your support, and for making it time and time again!