Caramel Nut Butter Bars (Paleo and Low Carb Options)

Ingredients

Nut Butter Layer
• 3/4 cup almond flour
• 3/4 cup unsweetened finely shredded coconut
• 1/2 cup powdered coconut sugar (run it through a food processor or blender to powder the coconut sugar or for low carb use powdered Swerve
• 1 cup almond butter (or any nut butter)
• 2 Tbsp butter or coconut oil
Caramel Layer**
• 1/4 cup water
• 1/2 cup coconut sugar
• 1 cup coconut milk or heavy cream
• 1/4 tsp real salt
• 1 tsp pure vanilla extract
Chocolate Layer
• 5 oz dairy free/soy free chocolate or stevia sweetened chocolatefor low carb
• 2 Tbsp almond butter (or any nut butter)

Instructions

1. In a large bowl, combine the almond flour, coconut, and sweetener.
2. Over medium-low heat melt 1 cup of almond butter and coconut oil.
3. Once melted, add the almond butter to the dry ingredients and mix well.
4. Press the mixture into a 8" x 8" baking dish.
5. In a medium saucepan over medium-high heat, add the water and coconut sugar and bring to a boil.
6. Reduce heat to medium, add the coconut milk and salt. Stir continuously for about 15-20 minutes or until the mixture thickens and darkens in color (very frequent stirring keeps the coconut sugar from burning).
7. Remove from the heat and stir in the vanilla extract.
8. Allow to cool for about 3 minutes and then poor the caramel over the almond butter layer and smooth out the top for even coverage.
9. Let set for 15 minutes while melting the chocolate.
10. Over medium-low heat melt 2 Tbsp of almond butter and the chocolate (I melted it in a double boiler).
11. Once melted, pour the chocolate over the caramel layer and smooth out the top for even coverage.
12. Refrigerate for 2 hours or until set.
13. Cut into 16 even bars (using a hot knife helps make the cutting easier without cracking the chocolate).
14. Serve very cold.

Notes