Description
These gooey chocolate coconut caramel bars are out of this world—think “Girl Scout Samoas cookies” but in bar form! It starts with a light crust with hints of cinnamon, followed by a layer of nuts, coconut flakes and dark chocolate. Lastly, the most amazing caramel-flavored sweetened coconut milk is drizzled on top.
Ingredients
- FOR THE CARAMEL:
- 15-½ ounces, fluid Full-fat Coconut Milk
- ½ cups Erythritol (I Use Swerve Brown But You Can Use Brown Or Coconut Sugar)
- 2 Tablespoons Coconut Butter
- ½ teaspoons Vanilla Extract
- FOR THE CRUST:
- 1 cup Almond Flour
- ¾ teaspoons Ground Cinnamon
- ½ teaspoons Sea Salt
- 3 Tablespoons Butter, Unsalted (or Coconut Butter)
- FOR THE TOP LAYER:
- ¾ cups Dark Chocolate Chips Or Chunks (I Use Lily’s)
- ½ cups Almonds, Chopped
- ½ cups Unsweetened Shredded Coconut
Preparation
In a heavy saucepan, heat coconut milk and brown Swerve over medium heat, stirring often. Once coconut milk reaches a boil, turn heat down and let simmer for approximately 30 minutes, until it has reduced by 1/3 to 1/2. You’ll want to stir often. When it reaches a consistency similar to thick sweetened condensed milk or caramel sauce, remove from heat. Add coconut butter and vanilla. Stir well. You should end up with about 1 cup of caramel-colored sweetened coconut milk.
Preheat oven to 350ºF and line an 8×8 pan with parchment. Lightly grease.
While caramel is simmering, mix almond flour, cinnamon, salt and butter. Sprinkle into prepared pan. Use your fingers or a spatula to press dough into an even layer, covering the bottom.
Sprinkle chocolate chips/chunks, almonds and coconut flakes evenly over the crust. (I like to save a small handful to put on top of the caramel sauce). Pour the sweetened coconut milk (caramel sauce) over everything and spread evenly. If you reserved a handful of chocolate, nuts and/or coconut, sprinkle it on top now.
Bake for 25–30 minutes, until lightly browned. Chill in the fridge for about 1 hour or until completely set.
Cut into 9 or 16 squares. Enjoy!
