Coconut Caramel Bars

Coconut Caramel Bars
Recipe type: Dessert
Cuisine: Raw, Bee-gan, Gluten-Free
Prep time: 
Total time: 
Serves: 16
I have made a version of Hippie Lane's Gooey Caramel Slice. It looks complicated but really isn't and most of the ingredients are repeating in each layer, so there aren't as many as it at first appears. The caramel in these bars will blow your mind! They are moist and absolutely delicious. You won't know they are a healthy treat. To make these vegan, substitute the raw honey for coconut nectar or maple syrup.
  • For the Base:
  • ½ cup raw almonds, soaked overnight
  • ½ cup almond meal
  • 1 tsp vanilla
  • ½ cup raw millet
  • ⅓ cup coconut oil
  • ¼ cup filtered water
  • ¼ cup raw honey
  • For the Coconut Layer:
  • 1 cup unsulphured, unsweetened dessicated coconut
  • ½ cup cashews, soaked 2 hours
  • 3 tbsp coconut oil
  • 2 tbsp raw honey
  • For the Caramel:
  • 19 Medjool dates, pitted
  • ½ cup cashews, soaked 2 hours
  • 3 tbsp coconut oil
  • 3 tbsp filtered water
  • 1 tsp sea salt
  • Chocolate Top:
  • ½ cup coconut oil
  • ¾ cup cacao powder
  • ¼ cup raw honey
  • ¼ cup cacao nibs
  1. Base Instructions;
  2. Process the almonds into a meal. Add the millet and almond flour and blend again. Add remaining ingredients and process until well combined. Press into an 8X8 baking pan lined with parchment paper and put in the freezer.
  3. Coconut Layer:
  4. Add all of the ingredients to a food processor and whiz until smooth. Scraping down the sides a couple of times. Spread this over the base and return to the freezer.
  5. Caramel Layer:
  6. Add all of the caramel ingredients to the food processor and blend until smooth. Scrap the sides of the bowl to be sure no chunks get left behind. Spread this over the coconut layer and freeze.
  7. Chocolate Topping:
  8. Place a large bowl over a pot of simmering water. Be sure the bottom of the bowl does not touch the water. Now put all of your ingredients into the bowl and whisk until smooth. Spread or drizzle over the caramel layer and return to the freezer to set.
  9. When set (about 4 hours) remove bars from the pan and slice into squares. These are best stored in the freezer and taken out about 15-20 minutes before eating.
  10. Your Welcome!


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