Chocolate-Dipped Caramel Bars

© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2020

Ingredients

Base
2 cups almond flour
2 cups oat flour
1/2 cup tapioca flour
1/2 cup brown rice flour
3/4 cups maple syrup
1/4 cup +1 tablespoon melted coconut oil
1/4 cup +1 tablespoon olive oil
1 teaspoon salt
1 tablespoon vanilla
Caramel
1.5 cups dates
1/2 can (6.75 oz) unsweetened coconut milk
1/3 cup almond butter
2 tablespoons coconut oil
1 tablespoon vanilla
1/2 teaspoon salt
Chocolate
1 cup 65-80% dark chocolate chunks
1 tablespoon coconut oil 

Makes 30 bars

Instructions

Base
1. Preheat oven to 350 degrees. Using coconut or olive oil grease 30 cupcake tins liberally.
2. In a medium sized bowl combine almond, oat, tapioca and brown rice flours. Into the center of the flour mixture add maple syrup, melted coconut oil, olive oil, vanilla and salt. Mix well to combine.
3. Pinch off 1 tablespoon dough and press evenly into 30 oiled cupcake tins to form a tart base. Bake 14 minutes; turning them around halfway through baking.
Caramel
4. Add caramel ingredients into a blender or food processor: chopped dates, coconut milk, coconut oil, almond butter, vanilla and salt. Blend on medium speed for 1-2 minutes until it becomes creamy.
5. Scoop 1 heaping tablespoon of caramel onto each prebaked cake base while still in the cupcake tins. Smooth the tops. Add 1 teaspoon rough chopped almonds and press into caramel. Sprinkle crystal salt over caramel. Place tins in freezer for 20 minutes.
Chocolate
6. Combine chocolate and coconut oil in a microwave safe bowl and microwave for 1.5 minutes. Remove and stir to combine into a glossy smooth chocolate coating.
7. Remove tins from freezer, using a thin knife remove each bar carefully from tin and place on a piece of parchment paper before dipping.
8. Simply hold one bar in your hand and dip the bottom into the melted chocolate. Let the bar drip chocolate before placing back on parchment paper and let sit until hard for 5 minutes. Repeat the dipping for the other half of each bar and sprinkle crystal salt on tops before they harden in minutes. Place bars in refrigerator to harden completely.

Photos by Milkshake Creative

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