Ingredients
Shortbread Base
Caramel Layer
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1 cup pitted dates, soaked in hot water for 10 minutes and drained
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1/4 cup almond butter
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1/4 cup coconut oil, melted
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1/4 teaspoon vanilla extract
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Pinch of salt
Chocolate Topping
Directions
Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper.
In a bowl, whisk together the cassava flour, almond flour, and salt.
In a separate bowl, combine the melted butter and maple syrup. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
Press the dough evenly into the prepared baking pan.
Bake for 15-20 minutes, or until golden brown. Let cool completely.
In a food processor, blend the soaked dates, almond butter, melted coconut oil, vanilla extract, and salt until smooth and creamy.
Spread the caramel mixture evenly over the cooled shortbread base.
Melt the dark chocolate chips and coconut oil together in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth.
Pour the melted chocolate over the caramel layer and spread evenly.
Refrigerate for at least 1 hour to set before cutting into bars.
Recipe Note
Tips:
Experiment with different flavors by adding a pinch of sea salt or a sprinkle of chopped nuts to the caramel layer.
If you prefer a softer caramel, add a tablespoon of coconut cream.
Store leftover bars in the refrigerator for up to a week.
To make these bars nut-free, substitute the almond flour with sunflower seed flour and the almond butter with sunflower seed butter.
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