SAMOA BARS (GLUTEN FREE, PALEO + VEGAN)
Ingredients
For the shortbread crust
For the caramel coconut filling
Instructions
For the shortbread crust
- ⅔ cup coconut flour
- ¼ teaspoon kosher salt
- 3 tablespoons pure maple syrup
- ⅓ cup coconut oil solid
For the caramel coconut filling
- ½ cup creamy almond butter
- ⅓ cup pure maple syrup
- ⅓ cup coconut butter coconut oil can be subbed
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- ¾ cup unsweetened shredded coconut toasted
- ¾ cup dark chocolate chopped
Instructions
- Preheat the oven to 350ºF. Line an 8x8” square pan with parchment paper and grease with coconut oil.
- Combine coconut flour and salt in a bowl. Add the maple syrup and coconut oil and stir until fully combined and a large dough ball forms, making sure to press out any clumps of coconut oil. I used my hands at the end to bring the dough fully together - you want it to be completely smooth. You can also mix it in a stand mixer fitted with the paddle attachment.
- Press the dough into the prepared pan. Bake for 15-17 minutes, or until golden brown around the edges. Let cool completely.
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- Get full recipe >> Click Here
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