Dairy- and gluten-free, this decadent vegan treat will satisfy any crowd.
- Total time 1 hour & 45 minutes
- Portion size 25 servings
Preheat oven to 350°F. Line 8-inch square cake pan with parchment paper, leaving overhang.
In bowl, combine ground almonds, brown rice syrup, coconut oil, almond extract and salt. With fork, mix together until mixture resembles coarse crumbs. Press into bottom of prepared pan. Bake until light brown, about 13 minutes; let cool slightly on rack.
Tahini Caramel Meanwhile, in saucepan over medium-low heat, combine tahini, brown rice syrup, coconut oil, coconut sugar and vanilla. Cook, whisking constantly, until thickened and light golden, about 3 minutes. Pour over base, spreading evenly and smoothing top. Refrigerate for 30 minutes.
Chocolate Topping In microwaveable bowl, microwave chocolate and coconut oil on high, stirring every 30 seconds, until melted and smooth. Spread over Tahini Caramel; sprinkle with coconut. Refrigerate until chilled, about 1 hour.
Cut into bars. Store in refrigerator.
Nutritional facts PER BAR about
- Fibre 2 g
- Sodium 39 mg
- Sugars 8 g
- Protein 2 g
- Calories 145
- Total fat 11 g
- Potassium 105 mg
- Cholesterol 0 mg
- Saturated fat 5 g
- Total carbohydrate 12 g
- Iron 8
- Folate 2
- Calcium 3