Chocolate Caramel Coconut Bars

Ingredients

Crust

• 1 cup flaked unsweetened coconut
• 1 cup almond flour
• 1/4 cup swerve sweetener
• 2 Tbsp coconut flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/3 cup butter, melted
• 1/2 cup chocolate chips (Lilys or Enjoy Life)

Caramel Sauce

• 1/2 cup butter
• 1/2 cup swerve confectioners
• 1/2 cup unsweetened almond milk

Instructions

Crust

1. Preheat oven to 325^oF and line a 9x9in baking pan with parchment paper.
2. Combine coconut flakes, almond flour, sweetener, coconut flour, baking soda, and salt. Mix well.
3. Add melted butter and stir until mixture resembles coarse crumbles.
4. Press a little more than half the crust mixture into the bottom of the pan and bake for 10 minutes. Remove and let cool completely.

Caramel Sauce

1. While the crust is cooling, start making the caramel sauce by heating butter in a small saucepan over high heat. Stirring constantly, bring butter to a boil and watch for specks of brown to appear. Get the butter as dark brown as you can without burning.
2. Immediately add the almond milk and sweetener to the brown butter and whisk until the sauce is smooth. Pour into a glass container to cool for 10 minutes.
3. Cover the bottom crust with the chocolate chips and pour the caramel sauce over top. 
4. Sprinkle the remaining crust mixture on top and press lightly to adhere. Bake another 15-20 minutes, until the top crust is a golden brown.
5. Cool completely before cutting.

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