Ingredients
For the Base Layer:
- 1 cup almond flour
- 2 tablespoons melted coconut oil
- 1 tablespoon sweetener (like erythritol or monk fruit)
For the Caramel Layer:
- ½ cup peanut butter (unsweetened)
- ¼ cup coconut cream (thick part from a can of coconut milk)
- 2 tablespoons sweetener
- 1 teaspoon vanilla extract
- ¼ cup roasted peanuts, roughly chopped
For the Chocolate Layer:
- ¾ cup sugar-free chocolate chips
- 1 tablespoon coconut oil
Instructions
- Prepare the Base Layer:
- In a mixing bowl, combine almond flour, melted coconut oil, and sweetener. Stir until well mixed.
- Press this mixture evenly into the base of a lined 8×8-inch baking dish.
- Place in the freezer to set while preparing the next layer.
- Prepare the Caramel Layer:
- In a small saucepan over low heat, combine peanut butter, coconut cream, sweetener, and vanilla extract.
- Stir constantly until the mixture is smooth and slightly thickened, about 3-5 minutes.
- Remove from heat and let it cool for a few minutes before pouring over the almond flour base.
- Sprinkle the chopped peanuts evenly over the caramel layer.
- Place the dish back in the freezer for about 20-30 minutes to set.
- Prepare the Chocolate Layer:
- Melt the sugar-free chocolate chips and coconut oil together, either in a double boiler or in the microwave in short bursts, stirring in between until smooth.
- Pour the melted chocolate over the caramel layer and spread evenly with a spatula.
- Chill and Serve:
- Place the dish in the refrigerator for at least 1 hour, or until fully set.
- Once set, lift the bars out of the dish using the parchment paper, and cut into 12 bars.
- Store in an airtight container in the refrigerator.
