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Salted Caramel Bars - Jennifer Kaster

Salted Caramel Bars

Some times we just need something sweet.  These salty caramel bars are my new sweet obsession.  Loaded with healthy ingredients providing you with the added benefit of antioxidants, magnesium, healing medium chain fatty acids, protein and so much more you can enjoy without feeling guilty.

My favourite way to have these is straight out of the freezer!  So delicious.

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Salted Caramel Bars

Crust
1/2 cup walnuts
1/2 cup almond meal
1/4 cup coconut oil
2 Tbsp. dark cocoa powder
2 Tbsp. coconut sugar
Place in a food processor bowl and process until crumbly and mixed together.   Place in parchment-lined 9×9 baking dish.  Spread until evenly distributed.  Press down and freeze.

Filling
20 Medjool dates, pitted
1/2 cup coconut cream**
1/2 cup coconut oil
1/2 tsp pink salt

**Place coconut milk in fridge for a couple of days.  Open can and scoop out cream.
Throw everything in food processor bowl and process until smooth.  This may take 2-3 minutes.  Spread over frozen base and return to freezer.

Topping
1 package chocolate chips
1/2 cup coconut oil
1/2 cup coconut milk
pink salt

Put all ingredients in a saucepan over low-medium heat until melted.  Stir to combine well.  Remove from heat and pour over frozen filling.  Sprinkle with extra salt. Return to freezer and freeze for an hour.  Remove, and cut into squares to serve.  Keep refrigerated.

Enjoy!

Recipe from “Nourish” magazine holiday edition 2015.

 

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