1/4 cup agave nectar (honey or maple syrup also works)
splash of vanilla (about 1 teaspoon)
2 1/2 cup blanched almond flour
couple pinches of pink salt
1 can (15 oz) unsweetened coconut cream
1/2 cup coconut sugar
1/3 cup unsweetened coconut shreds
1 cup chopped walnuts
1 /2 cup dark chocolate chips
Preheat oven to 350F.
Whisk together the refined coconut oil, agave nectar, and vanilla in a medium bowl.
Add the blanched almond flour and salt and fold until combined.
Line a 9×9 square pan with parchment paper and transfer the cookie dough into the pan.
Use damp hands to press the cookie into a single layer across the bottom of the pan.
Bake for 10 – 12 minutes until the cookie base is golden brown.
While the cookie is baking, place the coconut cream and coconut sugar in a saucepan over high heat.
Whisking constantly, bring the mixture to a boil for about 10 – 15 minutes until it reduces. The great thing about this caramel is it isn’t as touchy as traditional homemade caramels. Don’t be scared to keep the temp high, just stand over it and whisk almost constantly.
Once the caramel has thickened up, transfer to a bowl and add the unsweetened coconut shreds and walnuts, reserving about 1 – 2 tablespoons to sprinkle on top.
Set aside for 15 minutes allowing the caramel to cool.
Pour the caramel mixture on top of the shortbread cookie crust and spread it out in an even layer with a rubber spatula.
Top with the chocolate chips, remaining walnuts and coconut shreds.
Chill in the fridge for at least 2 hours to allow it to set (overnight is best). If you are in a rust you can pop them in the freezer for 1 hour.
After cooling, pull the edges of the parchment paper to remove the bars from the pan. Place on a cutting board and cut into 16 bars. Store in the fridge until you’re ready to enjoy!