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Preheat oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper, leaving an overhang on the sides for easy removal.

In a medium bowl, combine almond flour, 1/4 cup maple syrup, melted coconut oil, 1/2 teaspoon vanilla extract, and 1/4 teaspoon salt for the shortbread crust. Mix until a crumbly dough forms.

Press the dough firmly and evenly into the bottom of the prepared loaf pan. Bake for 12-15 minutes, or until lightly golden brown. Let cool completely in the pan.

While the crust cools, prepare the caramel layer. In a separate bowl, whisk together almond butter, 1/4 cup maple syrup, 1 teaspoon vanilla extract, and 1/4 teaspoon salt until smooth and well combined. (Alternatively, blend 10 pitted Medjool dates in a food processor until a sticky paste forms for a date-based caramel).

Once the crust is completely cool, spread the caramel layer evenly over the crust in the loaf pan. Place the pan in the freezer for at least 1 hour to allow the caramel to set firmly.

Once the caramel is firm, remove the block from the loaf pan using the parchment paper overhang. Place it on a cutting board and cut into 8-12 bars, depending on desired size.

Melt the dark chocolate chips and 1 tablespoon coconut oil in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth. Alternatively, use a double boiler.

Dip each bar into the melted chocolate, ensuring it is fully coated. Allow excess chocolate to drip off, then place on a piece of parchment paper. Immediately sprinkle with flaky sea salt before the chocolate sets.

Place the chocolate-dipped bars back into the freezer for at least 30 minutes to allow the chocolate to set completely.


Preheat oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper, leaving an overhang on the sides for easy removal.

In a medium bowl, combine almond flour, 1/4 cup maple syrup, melted coconut oil, 1/2 teaspoon vanilla extract, and 1/4 teaspoon salt for the shortbread crust. Mix until a crumbly dough forms.

Press the dough firmly and evenly into the bottom of the prepared loaf pan. Bake for 12-15 minutes, or until lightly golden brown. Let cool completely in the pan.

While the crust cools, prepare the caramel layer. In a separate bowl, whisk together almond butter, 1/4 cup maple syrup, 1 teaspoon vanilla extract, and 1/4 teaspoon salt until smooth and well combined. (Alternatively, blend 10 pitted Medjool dates in a food processor until a sticky paste forms for a date-based caramel).

Once the crust is completely cool, spread the caramel layer evenly over the crust in the loaf pan. Place the pan in the freezer for at least 1 hour to allow the caramel to set firmly.

Once the caramel is firm, remove the block from the loaf pan using the parchment paper overhang. Place it on a cutting board and cut into 8-12 bars, depending on desired size.

Melt the dark chocolate chips and 1 tablespoon coconut oil in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth. Alternatively, use a double boiler.

Dip each bar into the melted chocolate, ensuring it is fully coated. Allow excess chocolate to drip off, then place on a piece of parchment paper. Immediately sprinkle with flaky sea salt before the chocolate sets.

Place the chocolate-dipped bars back into the freezer for at least 30 minutes to allow the chocolate to set completely.
