Ingredients
Crust:
2 cups almond flour
¼ cup maple syrup
⅓ cup melted coconut oil
1 tsp vanilla
1 cup salted peanuts
pinch of salt
Filling:
1 cup coconut sugar
⅓ cup melted coconut oil
¼ cup maple syrup
pinch of salt
Chocolate Coating:
1 cup Dark Chocolate Chips
1 tsp melted coconut oil
Flakey sea salt
Tools
large bowl
square baking pan
Directions
Step 1
Preheat the oven to 350 F and grease/line an 8" × 8" pan with parchment paper.
Step 2
In a large bowl, mix together the almond flour, maple syrup, coconut oil, vanilla and salt until dough forms.
Step 3
Press the dough flat into an 8” x 8” pan. Bake for 18 minutes. Set aside.
Step 4
In a saucepan over medium heat, add coconut sugar, coconut oil, maple syrup, and salt. Whisk together. Bring to a boil and reduce the heat to low. Let simmer for 3 minutes or until the sauce has thickened. It will also thicken as it sits.
Step 5
Turn off the heat and pour the caramel sauce over the crust. Sprinkle the peanuts over top of the caramel, pressing down slightly to ensure they are in the caramel. Freeze for 1 hour.
Step 6
Take the bars out of the freezer and cut into 12 bars. Freeze for another 30 minutes.
Step 7
Melt the chocolate and oil in the microwave (about 30 seconds - 1 minute). Once fully melted, dunk each bar completely in chocolate. Place on parchment paper.
Step 8
Sprinkle bars with flaky sea salt while still warm. Refrigerate for 30 minutes before eating. Store in the refrigerator.
