Caramel Coconut Candy Bars
You are going to LOVE these Caramel Coconut Candy Bars!! They're a delicious combination of a buttery soft shortbread crust, a sweet caramel filling, and a crispy toasted coconut topping.
Equipment
- High Speed Blender
- Baking Sheet
- Mini Loaf Pan
Ingredients
Crust
- 2 Egg Yolks
- 1 Teaspoon Vanilla Extract
- 2 Tablespoon Melted Coconut Oil
- ½ Teaspoon Cinnamon
- ¾ Cup Almond Flour
- ¼ Teaspoon Salt
- 1 Tablespoon Coconut Sugar
Caramel Layer
- 5 Pitted Dates
- ½ Cup Boiling Water
- ½ Tablespoon Maple Syrup
- ¼ Teaspoon Salt
Coconut Layer
- 1 Cup Finely Shredded Coconut (Toasted)
Instructions
SHORTBREAD LAYER
- Start with making the shortbread base. In a small bowl add egg yolks, coconut sugar, salt, cinnamon, and vanilla. Use a fork to blend together until it becomes a creamy consistency.
- Next add in your melted coconut oil. (Make sure it's not too hot!)
- Then using a spatula, fold in the almond flour until it forms a ball.
- Use either mini loaf pans, or a bread pan for baking the crust. The crust should be about ¼ inch thick! If it's too thin, it will fall apart. The mini loaf pan works great because you can easily pop them out, and cut them in half. (They're the perfect "candy bar" size!)
- Once you've smoothed out your dough in your baking pan, it's time to bake! *TIP* Use the back of a spoon to make sure they're smooth and even. Then bake the crusts at 350 degrees for about 12-15 minutes. It should be a light golden brown color.
- Once the crust has finished cooking, remove them from the oven, and let them cool before trying to remove from the pan. Once they're at room temp, they should easily pop out of the pan! If you're using the mini loaf pan, slice your crusts in half, and set them on a metal cooling rack. If you're using a bread pan, slice them in the pan, then remove individually.
CARAMEL LAYER
- While those cool, we can make the "caramel." Soak your dates in boiling water for ten minutes.
- Then add your soaked dates, and water to a high speed blender. Blend until it becomes a smooth, creamy consistency.
- Use a spatula to remove the date mixture from the blender, and add to a small sauce pan. Turn to medium/high heat.
- Next add your maple syrup, and salt. Once it starts boiling, turn to a low heat setting. Let simmer, and use a whisk to stir on and off for 20 minutes. It should thicken up.
- When your sauce is done, transfer to a glass dish and place in the fridge to cool down.
COCONUT LAYER
- While that's cooling, you can make the final layer! You'll need about ¾ cup shredded coconut. Place on a sheet pan and broil for 1-3 minutes. Don't walk away!! It burns very easily. You just want it to be a nice golden brown color. Once it's done, transfer to a glass dish to cool.
FINAL STEP
- Once everything has cooled down, it's time to assemble! Use a spoon to put a generous amount of caramel on each bar, then use the back of the spoon to smooth it out. Finish them off with a sprinkle of toasted coconut! ENJOY!!
Nutrition
Serving: 1gCalories: 232kcalCarbohydrates: 19gProtein: 4gFat: 17gSaturated Fat: 10gCholesterol: 49mgSodium: 156mgPotassium: 172mgFiber: 4gSugar: 13gVitamin A: 87IUVitamin C: 1mgCalcium: 42mgIron: 1mg
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