Caramel Crunch Bars

Three delicious parts to this creation – the biscuit base, gooey caramel and raw chocolate combine to make this heavenly treat!

Ingredients

Biscuit base

• 4 TBS Flannerys Certified Organic EV Coconut Oil, melted
• 1 TBS Flannerys Certified Organic Raw Honey
• 1 tsp vanilla extract
• 1/4 cup Arrowroot Powder
• 1 1/3 cups Almond Flour

Gooey Caramel Centre

• 1/4 cup Flannerys Certified Organic Coconut Palm Sugar
• 1/2 cup coconut milk
• 2 TBS filtered water
• 1 tsp Flannerys Certified Organic Himalayan Salt

Raw Chocolate Covering

• roughly 1 cup of Flannerys Certified Organic Cacao Butter
• 4  TBS Flannerys Certified Organic Cacao Powder
• 1/2 tsp Flannerys Certified Organic Himalayan Salt
• 1 vanilla bean, scraped or 1 tsp vanilla extract
• 3 – 4 TBS Flannery Certified Organic Maple Syrup or sweetener of your choice ie. pitted and soften medjool dates, raw honey, coconut sugar, stevia

Method

• Preheat oven to 180 degrees and line a small baking dish
• Make the biscuit base by mixing the arrowroot powder, salt and flour together.  In a separate bowl, lightly whisk the coconut oil with the vanilla and honey – then combine the wet and dry ingredients together softly.
• Press into the baking dish and bake for 10 – 15 mins until lightly browned
• Once cooked remove and cut into bit sized pieces (or however you would like to serve them).  Leave the pieces together and allow to cool completely

Next up – the caramel centre:

• In a small saucepan, add the coconut sugar to water and bring to the boil, stirring continuously.  Then reduce the heat and add the coconut milk, vanilla and salt.  Continue to stir and cook for another 10 minutes – the mixture should start to thicken and turn golden in colour.
• Remove from heat and allow to cool – then spread it evenly on top of the biscuit base
• Pop the caramel covered bars in the fridge to allow to set completely.

Raw chocolate

• Bring water to the boil in a saucepan, and pop a heat proof bowl on top (bain-marie style).  Add the cacao butter to the bowl and heat until the mixture has completely melted – stirring.
• Lower the heat and whisk in the cacao powder, salt and vanilla
• Remove completely from heat and add maple syrup

Take the caramel covered bars out of the fridge and use a knife to again cut into lines you have already made.  Dip each bar into the chocolate and place back in the fridge to set once more.  Keep in an air tight container and enjoy!