No Bake Salted Caramel Bars
Recipe courtesy of “Always Eat After 7 PM”
Prep time: 30 minutes
Cook time: 40 minutes
Servings: 30
Cookie Layer:
2 1/2 cups raw pecans
8 pitted dates, soaked in hot water 10 minutes then drained
2 tablespoons blanched almond flour
1 teaspoon coconut flour
1/4 teaspoon sea salt
1/4 cup granular zero-calorie, natural sweetener
3 tablespoons coconut oil, melted
Caramel Layer:
1/2 cup coconut palm sugar
1/2 cup granular zero-calorie, natural sweetener
2 tablespoons full-fat coconut milk
2 tablespoons coconut oil
1 pinch sea salt
1 tablespoon vanilla extract
1/2 teaspoon baking soda
Chocolate Layer:
2 cups stevia-sweetened chocolate chips
2 tablespoons coconut oil
coconut oil
1/3 cup dry roasted macadamia nuts, chopped
coarse sea salt
To make cookie layer: Place large skillet over medium heat. Spread pecans over skillet and toast, stirring often, 8-10 minutes until golden. Remove from heat.
Transfer toasted pecans to food processor and pulse until fine. Add dates, almond flour, coconut flour, sea salt, sweetener and coconut oil; pulse until dough forms.
To make caramel layer: In skillet over medium heat, combine coconut palm sugar, sweetener, coconut milk, coconut oil, sea salt and vanilla extract; bring to boil. Once boiling, decrease heat to low and cook 5 minutes, stirring often.
Remove skillet from heat; whisk in baking soda. Return pan to low heat and cook 2 minutes, stirring often.
Remove caramel from heat and let cool and thicken 5 minutes.
To make chocolate layer: In double boiler, melt chocolate chips and coconut oil. Stir until mixture is smooth then remove from heat.
To assemble salted caramel bars: Line bottom and sides of 9-by-9-inch baking pan with parchment paper, leaving some hanging over sides. Lightly rub parchment paper with coconut oil.
Press cookie dough into bottom of pan to create even layer. Place in freezer 5 minutes to harden.
Pour caramel over cookie layer and spread to coat evenly. Place in freezer 5 minutes. Pour chocolate over caramel and spread to cover evenly. Sprinkle with macadamia nuts and coarse salt. Place in freezer 10 minutes until chocolate sets.
Use overhanging parchment paper to ease set mixture out of pan. Transfer to cutting board and slice into bite-size bars.
