Candy Bar Recipe
Ditch the store-bought candy bars that are wrapped in plastic and riddled with mystery ingredients! This recipe is both vegan and gluten free, but fully satisfies your sweet tooth! Find all the ingredients at our shop.
How to:
Short bread layer:
1 cup almond flour (I’ve also ground up our delicious macadamia nuts into a flour for this - so good!)
1/2 cup coconut flour
1/3 cup melted coconut oil
1/4 cup maple syrup (or honey!)
Caramel layer
1 cup peanut butter (or mix of any nut butter/ seed butter)
1/4 cup coconut oil
2-4tbsp maple syrup
1 tsp vanilla extract
Pinch of salt
Chocolate layer
3/4 cup dark chocolate chip
2 tbsp coconut oil
How to:
Preheat oven to 350ºF
Line an 8x8 pan with parchment paper. My trick to get it to lay flat is to crumple it up and then flatten it back out.
Combine shortbread ingredients and press into prepared pan. Poke with fork in a few places.
Bake 10-15 minutes until starting to turn golden. Let cool completely.
Melt coconut oil in a pot and mix in the nut butter and maple syrup. Pour over shortbread and put into freezer to set for 20 minutes.
Melt coconut oil and chocolate chips. Pour chocolate over caramel layer and put back into freezer for 10 minutes. Sprinkle with coarse salt (or rainbow sprinkles!) and put back in freezer for another 10.
Slice and enjoy! Store in the refrigerator in an airtight container.
