Peanut Butter Caramel Bars

by admin

Peanut Butter Caramel Bars by @marinadwright ✨

Ingredients:

BASE
1 cup almond meal
1 ½ cup dessicated coconut
1/3 cup coconut oil, melted
¼ cup rice malt syrup
2 tsp vanilla extract
Pinch of salt

PEANUT BUTTER CARAMEL LAYER
1 cup peanut butter
½ cup canned coconut milk (use the solids and discard the water)
½ cup maple syrup
1 tsp vanilla extract

CHOCOLATE COATING
300g dark chocolate
1 Tbsp coconut oil

Instructions:

Preheat the oven to 150C.
Combine all the base ingredients in a bowl and press the mixture into a 20cmx20cm square baking dish lined with baking paper. Bake for 10 minutes until lightly golden, let it cool.

To make the filling, combine the maple syrup and coconut cream in a pan and bring to a boil. Boil for 10 minutes, until the mixture thickens and turns a caramel colour. Remove from the heat and add the remaining ingredients. Pour over the base and transfer to the freezer until firm.

Melt the dark chocolate and coconut oil in a heat proof bowl over a pot of simmering water.

Remove the base from the freezer and cut into bars. I made 16 bars.  Dip each bar into chocolate, return to freezer to set the chocolate for 10 min. Enjoy!

Peanut Butter Caramel Bars
Peanut Butter Caramel Bars by @marinadwright ✨ Ingredients: BASE1 cup almond meal1 ½ cup dessicated coconut1/3 cup coconut oil, melted¼ cup rice malt syrup2… Recipes Peanut Butter Caramel Bars European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • BASE
  • 1 cup almond meal
  • 1 ½ cup dessicated coconut
  • 1/3 cup coconut oil, melted
  • ¼ cup rice malt syrup
  • 2 tsp vanilla extract
  • Pinch of salt
  • PEANUT BUTTER CARAMEL LAYER
  • 1 cup peanut butter
  • ½ cup canned coconut milk (use the solids and discard the water)
  • ½ cup maple syrup
  • 1 tsp vanilla extract
  • CHOCOLATE COATING
  • 300g dark chocolate
  • 1 Tbsp coconut oil

Instructions

Preheat the oven to 150C.
Combine all the base ingredients in a bowl and press the mixture into a 20cmx20cm square baking dish lined with baking paper. Bake for 10 minutes until lightly golden, let it cool.

To make the filling, combine the maple syrup and coconut cream in a pan and bring to a boil. Boil for 10 minutes, until the mixture thickens and turns a caramel colour. Remove from the heat and add the remaining ingredients. Pour over the base and transfer to the freezer until firm.

Melt the dark chocolate and coconut oil in a heat proof bowl over a pot of simmering water.

Remove the base from the freezer and cut into bars. I made 16 bars. Dip each bar into chocolate, return to freezer to set the chocolate for 10 min. Enjoy!

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