Caramel Cacao Coconut Bars

Caramel Cacao Coconut Bars

Caramel Cacao Coconut Bars with Coconut Flour & Coconut Nectar & Alive Coconut Oil

recipe by Anna @foodmarshall

Ingredients:

Base Layer

1 -1/4 cup Coconut Flour 
1/2 cup Coconut Nectar
1/2 cup Alive Coconut oil, melted
1 tsp vanilla extract or vanilla bean powder

Middle Coconut Nectar-Caramel Layer

1/4 cup Coconut Nectar
1-2 Tbsp Alive Coconut Oil, melted
1/2 cup raw nut or seed butter (I used raw tahini) 
1 tsp vanilla extract or vanilla bean powder
Pinch of sea salt

Top Chocolate Layer

1-1/4 cup organic raw cacao powder or our Peruvian Crunch Bar, grated
1/2 cup Alive Coconut Oil, melted
6 Tbsp Coconut Nectar
1 tsp vanilla extract or vanilla bean powder
Pinch of sea salt

Directions:

In a large bowl, mix together all base layer ingredients (or can combine ingredients in a food processor). Press and mold mixture evenly into the bottom of an 8 x 8 inch pan. Place in freezer to set. 

To make the middle Coconut Nectar-caramel layer, mix together all ingredients in a bowl. Remove base layer from freezer and press and mold middle layer on top of base layer. Place back in freezer to set. 

Lastly, make the top chocolate layer by combining all ingredients in a bowl. Pour over the middle layer. Place in fridge/freezer to set for 30 minutes to a few hours. 
To serve, slice bars into squares. Enjoy!

 

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