Chocolate Coconut Caramel Cookie Bars Recipe From Peachy Palate

Chocolate Coconut Caramel Cookie

I made a paleo friendly version of these multiple layer bars sometime back. As far as I can remember, they were a little time consuming when it came to making them.

For whatever reason these ones were much more straightforward. Maybe it’s a confidence/experience thing, or maybe I just planned my preparation much more precisely!

A no bake oat and puffed quinoa base, a maple sweetened chocolate ganache, date and sunflower seed butter caramel (using Meridian Foods Sunflower Seed Butter) and a coconut layer with a protein boost.

All of my favourites layered up to create one mighty delicious treat!

Prep Time: 1 hour
Makes 16 squares

Ingredients:

For the Base
– 1 cups (100g) gluten free rolled oats
– 1 cup (30g) popped quinoa or puffed rice cereal
– 1/4 cup (30g) desiccated coconut
– 1/4 cup (60g) coconut oil, melted
– 1/4 cup (60g) honey
– Dash of cinnamon (optional)

For the Chocolate Layer
– 1/2 cup (60g) raw cacao powder
– 1/2 cup (110g) coconut oil, melted
– 1/4 cup (60g) maple syrup
– 1 tsp vanilla extract

For the Caramel Layer
– 1 cup (220g) pitted Medjool dates, chopped
– 1/4 cup (60g) sunflower seed butter
– 1/4 cup (60ml) full fat coconut milk
– 1/4 cup (60g) coconut oil, melted
– 1/4 cup (60ml) warm/boiling water
– 1 tsp vanilla extract
– Pinch or two of Pink Himalayan Rock Salt

For the Coconut Layer
– 1/4 cup (60g) coconut butter
– 125ml (1/2 cup) full fat coconut milk
– 2/3 cup (60g) unsweetened desiccated coconut
– 3 tbsp (30g) Pulsin Whey Protein + 3 tbsp water (mix to a paste)
– 1 tbsp (20g) honey

Topping Options
– Mini Chocolate Chips
– Cacao Nibs
– Chopped nuts (if you don’t wish to keep these nut free)

Chocolate Coconut Caramel Cookie

Method:
1. Line a 9*9 inch square tray with baking paper and lightly grease with coconut oil.
2. Mix together all base ingredients. Place into prepared tin and pack down and spread evenly using the back of a spoon or your hands.
3. Place into the freezer while you make the chocolate layer.
4. Mix together the cacao powder and melted coconut oil, then add the vanilla and maple syrup. The mixture will thicken a little.
5. Pour over the prepared base once it’s had 15 minutes in the freezer; otherwise it might seep through.
6. Place the tray back into the freezer while you make the caramel.
7. Blend together all caramel ingredients in a high speed blender. Make sure to use soft Medjool dates as these will blend to a much smoother consistency.
8. Once the chocolate layer is set, or almost, it should take only about 10 minutes in the fridge, spread over the caramel and return the tray to the freezer for a further 15 – 20 minutes.
9. Melt the coconut butter and mix with room temperature coconut milk.
10. Mix together whey protein and water to make a paste.
11. Add the desiccated coconut, and whey protein mix to the melted coconut butter and milk mixture. Add in vanilla and honey and stir to combine.
12. Once the caramel is set spread over the coconut layer. Sprinkle over toppings of choice, press down gently with your hands and either place into the freezer for 30 minutes before slicing or into the fridge overnight.
13. These can be stored in the fridge for up to one week or freezer for up to one month. If stored in the freezer slice and store individually wrapped squares!

RECIPE BY PEACHY PALATE

Peachy Palate I’m Shel but some people call me “Peachy”…I’m the food loving, fitness fanatic, blogger behind Peachy Palate, a website which is now my hub for all the paleo, keto and grain free recipes I create, hoping to inspire people to think outside the box, eating whole foods that truly nourish. Fueled by a desire to improve my own health I love to create sweet and savoury recipes, sharing them with the world ensuring no one need feel deprived regardless of their dietary restrictions or preferences. Living in Wicklow, Ireland, when not dreaming up recipes I’m lifting with the men folk in my local gym, tapped into social media or out on the road delivering, merchandising and being a super duper brand ambassador for a local health food company.

My relationship with food wasn’t always so bright, in fact it wasn’t at all harmonious for quite sometime. Having overcome a decade of eating disorders I’m in the best place I’ve ever been. I’m happy, healthy, confident and I now enjoy every nourishing mouthful, giving my body what it needs. One of my favourite quotes from a  sensational foodie … “Nothing is too much trouble if it turns out the way it should.” Julia Child. Life, love and food! www.peachypalate.com

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