Simple to make salted caramel tycoon bars with a shortbread treat base, salted tahini caramel filling and beat with dairy free chocolate. Both veggie lover, gluten free and paleo! This formula is in association with Enjoy Life.
I'm simply returning home from a delightful outing to New Mexico to visit my Mom and Grandma. Per regular, I generally leave feeling roused and brimming with formula thoughts for you as both are sensational cooks. In the event that you haven't, make sure to attempt my mother's Puerto Rican rice and beans and my Grandma's butternut squash green chile chicken soup. Gracious and her bread — you should make it!
As we head into preparing season (which to me it essentially all fall and winter), I generally prescribe taking a least one end of the week to unwind in your mildest PJ's, make yourself a decent mug of espresso or tea, toss on a decent chill playlist (this is one of my top choices to stick to).
Simple to make caramel tycoon bars with a shortbread treat base, salted tahini caramel filling and beat with dairy free chocolate. Both veggie lover, gluten free and paleo!
INGREDIENTS
For the shortbread base:
1 ½ cups packed fine blanched almond flour (I use Bob’s Red Mill)
3 tablespoons melted coconut oil
2 tablespoons pure maple syrup
½ teaspoon vanilla extract
¼ teaspoon salt
For the salted tahini caramel:
1/2 cup tahini
1/3 cup pure maple syrup
1/3 cup coconut oil
1 teaspoon vanilla extract
½ teaspoon sea salt
For the chocolate layer:
3/4 cup Enjoy Life chocolate chips (can use mini or dark)
1 tablespoon coconut oil
Fancy sea salt, for sprinkling on top
INSTRUCTIONS
Preheat oven to 350 degrees F. Line an 8x8 inch square pan with parchment paper. It’s important to use an 8x8 inch as a 9x9 inch pan may be too big.
In a medium bowl add the almond flour, coconut oil, maple syrup, vanilla extract and salt. Mix together with a fork until it forms a nice thick crumb texture. Add to pan and use your fingers to evenly press down into the pan. Bake for 10 minutes. Allow crust to cool for 10 minutes before adding caramel.
Next make the salted tahini caramel: Add the tahini, maple syrup, coconut oil, vanilla extract and sea salt to a medium pot and place over medium-low heat for approximately 2 minutes, stirring frequently. Pour over the slightly cooled crust. Place in fridge for at least 30 minutes-1 hour to harden the caramel. It shouldn't take longer than this, but if you are impatient, just place in freezer for 15-20 minutes, this should speed up the process.
After 30 minutes, make the chocolate layer: Add Enjoy Life chocolate chips and coconut oil to a microwave safe bowl and microwave on high in 30 second increments, stirring in between until chocolate is completely melted. If you prefer, you can also melt the chocolate and coconut oil in small saucepan over low heat. Pour over the caramel layer and tilt pan side-to-side to evenly distribute the melted chocolate. Place in fridge for an hour until chocolate is completely hardened and bars are cooled.
Remove bars from pan, sprinkle with fancy sea salt and cut into 16 squares. Enjoy! Bars should be kept covered in the fridge until ready to serve.
NOTES
If you don't want to use almond flour, I suggest hazelnut flour. You could also gluten free oat flour in place of the almond flour, although you may need to add a little more melted coconut oil so that it feels wet.
For more detail : http://bit.ly/2XTp8dR
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