Ingredients:
Crust:
165 grams (1 1/2 cups) Almond flour, packed, super fine, Bob’s Red Mill
3 tablespoons Coconut oil, melted
2 tablespoons Maple syrup
1/2 teaspoon Vanilla extract
1/4 teaspoon Salt
Tahini Caramel Sauce:
118 ml. (1/2 cup) Tahini
71 ml. (1/3 cup) Maple syrup
76 grams (1/3 cup) Coconut oil
1 teaspoon Vanilla extract
1/2 teaspoon Salt
Chocolate Layer:
168 grams (3/4 cup) Dark chocolate chips
1 tablespoon Coconut oil
Garnish Coarse salt
Method:
- Preheat oven to 350 degrees.
- Line a 9×9 inch baking dish with parchment paper.
- In a bowl combine crust ingredients until it forms a thick crumb texture.
- Add the dough to the pan, evenly spread it out.
- Bake for 10 minutes. Then cool crust for at least 10 minutes in the fridge.
- To prepare the salted tahini caramel, combine all ingredients in a saucepan over medium heat, stirring occasionally until it reaches a simmer. Pour over the crust. Place in fridge for at least 30 minutes to cool and harden caramel.
- Make the chocolate layer, combine chocolate and coconut oil and microwave in 30 second increments or until melted or use a double boiler.
- Spread melted chocolate over caramel layer, sprinkle with coarse salt.
- Store bars in fridge for at least 1 hour to set.
Serves: 25 bars
Serving Size: 1 each
Calories: 150
Fat: 13 grams
Saturated Fat: 5 grams
Carbohydrates: 10 grams
Sugars: 7 grams
Protein: 2 grams
Fiber: 1 gram