Salted Caramel Bars
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by Nathalie
Step by step recipe - 20 Min
0
March 7, 2021
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.
Serves
10-12 bars
Cooks in
20 Minutes
Difficulty
Easy
INGREDIENTS
For the base:
300g
almond flour
4 tbsp
coconut oil
2 tbsp
maple syrup
pinch of
salt
pinch of
vanilla
For the caramel:
150g
peanut butter
75g
maple syrup
50g
coconut oil
pinch of
salt
pinch of
vanilla
Topping:
100g
chocolate, melted
1tsp
coconut oil
Method:
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.