Ingredients for crust: 3 tbsp coconut oil, 1.5 cups almond flour, 3 tbsp maple syrup
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Ingredients for caramel: 1/4 cup coconut oil, 1/3 cup maple syrup, 1/2 cup peanut butter or almond butter, 1/2 tsp vanilla extract, pinch of sea salt
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Ingredients for chocolate: 1/2 cup chocolate chips, 1 tsp coconut oil
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Method: Add the coconut oil and maple syrup to a Thermomix or a blender that also cooks and stirs and heat at 212 F for 3 minutes on speed 1 until melted. Add the almond flour and knead for 30 seconds using the dough setting.
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Press into an 8x8 inch baking dish lined with parchment. Add the caramel ingredients to a Thermomix mixing bowl and heat at 212 F for 3 minutes on speed 1 or until boiling, then stop.
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Pour the caramel over the crust and place in the freezer. Melt the chocolate and coconut oil on speed 2 at 120 F for 3 minutes, then pour over the caramel layer.
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Let the bars set in the fridge for 15 minutes before cutting. Store in the fridge or freezer.
(Recipe: Kristianne, Instagram/thecookingrx)