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 8x5 or 8x8 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!!!!
Calories: 3820kcal | Carbohydrates: 205g | Protein: 74g | Fat: 327g | Saturated Fat: 143g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 53g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 92mg | Potassium: 1500mg | Fiber: 47g | Sugar: 118g | Vitamin A: 12IU | Calcium: 1043mg | Iron: 16mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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