choc-caramel coconut bars
- 300g (10½ oz) dark (70% cocoa) chocolate, chopped
- sea salt flakes, to serve
- 1 cup (80g/2¾ oz) desiccated coconut
- ½ cup (60g/2 oz) almond meal (ground almonds)
- ⅓ cup (80ml/2¾ fl oz) pure maple syrup
- 2 tablespoons light-flavoured extra virgin olive oil
- ½ cup (125ml/4¼ fl oz) coconut cream
- ¾ cup (180ml/6 fl oz) pure maple syrup
- ½ teaspoon sea salt flakes
- ⅓ cup (80g/2¾ oz) cashew butter
- 2 teaspoons vanilla extract
- Preheat the oven to 160°C (325°F). Line a 20cm (8 inch) square cake tin with 2 sheets of non-stick baking paper+.
- To make biscuit base, combine coconut, almond meal, oil and maple until combined. Press mixture into the prepared tin. Bake for 25–30 minutes until crisp and golden. Set aside to cool.
- To make the caramel filling, place the coconut cream, maple and salt in a medium frying pan over high heat. Bring to a boil and cook for 10 minutes, stirring occasionally, or until thickened. Add the cashew butter and vanilla, reduce heat to medium and cook, stirring constantly, for 2 minutes.
- Pour caramel filling over the biscuit base and refrigerate for 30 minutes or until set. When set, cut into 12 bars.
- Melt the chocolate in a small saucepan over medium heat. Set aside for 10 minutes to cool. Using 2 forks, dip each bar into the melted chocolate and tap off the excess. Place on a tray lined with non-stick baking paper+. Sprinkle with salt and refrigerate for 30 minutes or until set++.
- To give these bars as a gift, wrap in sheets of non-stick baking paper+ and simply tie the ends with string or ribbon. Makes 12 bars
+ We used Glad to be Green® Compostable Brown Paper.
++ These Choc-caramel Coconut Bars will keep stored in an airtight container in the fridge for up to 2 weeks.
Photography: William Meppem
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