Salted Caramel Barsback to main
If you have a histamine intolerance you can still make this amazing recipe with just a few changes. Use almond butter instead of peanut butter and white vegan chocolate instead of dark chocolate.
Preheat the oven to 180°C. Place all the ingredients for the base into a bowl and mix well. Line a casserole dish with baking paper and pour the mixture in. Press into the dish and bake for 10-12min. Let it cool off.
For the caramel, place all the ingredients into a bowl and mix well. Evenly distribute on the base.
Melt the chocolate with the coconut oil in a water bath and pour on top. Store in the fridge or freezer.