Ingredients: |
Ingredients: Salted Caramel:
1- 14 oz can full-fat coconut milk, blended prior to adding
1/3 c coconut sugar
1 tsp pure vanilla extract
1/4-1/2 tsp fine sea salt
Crust and topping:
1/2 c ghee
2/3 c coconut sugar
1 tsp pure vanilla extract
1 large egg, at room temperature
2 c blanched almond flour
1/4 c tapioca flour
1/2 tsp baking soda
1/4-1/2 tsp fine sea salt
1/3 c chopped pecans (optional)
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Directions: |
Directions:Prepare the caramel first: In a medium-sized saucepan, combine the coconut milk and coconut sugar over medium heat and stir. Bring to a boil, stirring occasionally to make sure the sugar doesn't burn.
Once the mixture is boiling, lower the heat to medium-low so the mixture continues to bubble but doesn't overflow. Continue to cook, stirring occasionally, for another 25 minutes, or until reduced to 1 cup, thickened and caramel color. Remove from the heat and stir in the vanilla and salt. Set aside to cool until you're ready to use.
Prepare the crust and topping: Preheat your oven to 350 and line an 8-inch square pan with parchment paper on the bottom and up the sides.
In a large bowl, using an electric hand mixer, beat together the ghee, coconut sugar, vanilla and egg.
In a separate medium-sized bowl, combine the almond and tapioca flours, baking soda and salt. Stir the dry mixture into the wet until a dough forms. Chill the dough in the refrigerator for 15 minutes, then press two-thirds of it into the bottom of the prepared baking pan. Bake for 10 to 12 minutes., or until set and turning golden brown.
Remove the pan from the oven, pour 3/4 cup of the cooled caramel over the crust, then sprinkle half of the chopped pecans over the top, if using. Drop small pieces of the remaining dough over the pecans and then top with the remaining pecans.
Bake for another 15 to 18 minutes, or until the cookie topping is set and the caramel is bubbling.
Remove from the oven and allow the pan to cool completely to room temperature before cutting into squares. You can place the pan in the refrigerator to speed up the cooling time. Drizzle the remaining caramel sauce over the bars, or save it for another use. Store leftovers, covered, in the refrigerator for up to 5 days.
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This recipe for Salted Caramel Cookie Crumble Bars is from