http://edwardandsonsrecipes.org/no-bake-paleo-vegan-turmeric-coconut-caramel-bars/
Ingredients
Base:
1 cup almonds (roasted)
3 tbsp coconut flour
⅓ cup raw cacao powder
¼ cup maple syrup
2 ½ tbsp melted coconut oil
Caramel Layer:
½ cup date syrup
½ cup maple syrup
1 cup tahini paste (smooth)
6 tbsp coconut oil
½ tsp salt
Coconut Turmeric Layer:
1 cup coconut milk
½ cup Native Forest Organic Turmeric Coconut Milk
½ cup coconut oil
½ cup maple syrup
¼ tsp sea salt
4 cups unsweetened shredded coconut
Instructions
Line a 8 inch square brownie pan with plastic foil. In a food processor add almonds, coconut flour and cacao and process until nuts are finely chopped. Add maple syrup and coconut oil and process into a thick mixture.
Press into the base of the brownie pan and set aside.
To prepare the caramel layer add tahini, maple syrup, date syrup, coconut oil and salt in a small saucepan and combine over low heat.
Pour into the pan on top of your base and freeze for about 15 minutes.
To prepare the coconut turmeric layer add all ingredients into a food processor and process for about 5-10 minutes until mixture is smooth and fluffy.
With a spoon or spatula scoop mixture onto the caramel layer and freeze for another 30 minutes until coconut layer has fully set.
Cut into squares and serve.
Store leftovers in an airtight container in the refrigerator for up to one week.
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