No-Bake Paleo Vegan Turmeric Coconut Caramel Bars
Made with Native Forest Organic Turmeric Coconut Milk by @delight.fuel 
These bars are made of delicious layers of date caramel and creamy turmeric coconut milk.
Bite into these creamy bars with a healthy almond coconut base infused with turmeric and date caramel, yum!
Ingredients
Base:
1 cup almonds (roasted)
3 tbsp coconut flour
⅓ cup raw cacao powder
¼ cup maple syrup
2 ½ tbsp melted coconut oil
Caramel Layer:
½ cup date syrup
½ cup maple syrup
1 cup tahini paste (smooth)
6 tbsp coconut oil
½ tsp salt
Coconut Turmeric Layer:
1 cup coconut milk
½ cup Native Forest Organic Turmeric Coconut Milk
½ cup coconut oil
½ cup maple syrup
¼ tsp sea salt
4 cups unsweetened shredded coconut
Instructions
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Line a 8 inch square brownie pan with plastic foil. In a food processor add almonds, coconut flour and cacao and process until nuts are finely chopped. Add maple syrup and coconut oil and process into a thick mixture.
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Press into the base of the brownie pan and set aside.
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To prepare the caramel layer add tahini, maple syrup, date syrup, coconut oil and salt in a small saucepan and combine over low heat.
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Pour into the pan on top of your base and freeze for about 15 minutes.
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To prepare the coconut turmeric layer add all ingredients into a food processor and process for about 5-10 minutes until mixture is smooth and fluffy.
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With a spoon or spatula scoop mixture onto the caramel layer and freeze for another 30 minutes until coconut layer has fully set.
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Cut into squares and serve.
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Store leftovers in an airtight container in the refrigerator for up to one week.
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