PREP: 30 MINUTES | COOK/FREEZE: 40 MINUTES | MAKES: 30 SERVINGS
For the Cookie Layer
2½ cups raw pecans
8 pitted dates, soaked in hot water for 10 minutes, then drained
2 tablespoons blanched almond flour
1 teaspoon coconut flour
¼ teaspoon sea salt
¼ cup granular erythritol (such as Swerve)
3 tablespoons coconut oil, melted
For the Caramel Layer
½ cup coconut sugar
½ cup granular erythritol
2 tablespoons full-fat unsweetened coconut milk
2 tablespoons coconut oil
1 tablespoon vanilla extract
Pinch of sea salt
½ teaspoon baking soda
For the Chocolate Layer
2 cups stevia-sweetened chocolate chips (such as Lily’s brand)
2 tablespoons coconut oil
For the Topping
⅓ cup dry-roasted macadamia nuts, chopped
Coarse sea salt
1.For the cookie layer: Place a large skillet over medium heat. Spread the pecans over the skillet and toast, stirring often, for 8 to 10 minutes, until golden. Remove from the heat.
2.Transfer the toasted pecans to a food processor and pulse until fine. Add the remaining cookie layer ingredients. Pulse until a dough forms.
3.For the caramel layer: In a skillet over medium heat, combine the coconut sugar, granular erythritol, coconut milk, coconut oil, vanilla, and sea salt. Once the mixture begins to boil, decrease the heat to low and continue to cook, stirring often, for 5 minutes.
4.Remove the skillet from the heat and whisk in the baking soda. The mixture will turn a lighter color and become creamy. Return the pan to low heat and cook, stirring often, for 2 minutes.
5.Remove the caramel from the heat and allow it to cool and thicken for 5 minutes.
6.For the chocolate layer: In a double boiler, melt the chocolate chips and coconut oil, about 5 minutes. Stir until the mixture is smooth, then remove from the heat.
7.To assemble the bars, line the bottom and sides of a 9 × 9-inch baking pan with parchment paper, so that the parchment paper hangs over the sides. (These will be your “handles” to easily pull the caramel bars from the pan once they’re done.) Lightly rub the parchment paper with coconut oil.
8.Press the cookie dough into the prepared pan, flattening to create an even layer of dough. Place in the freezer for 5 minutes to harden.
9.Pour the caramel layer over the cookie layer and spread to evenly coat. Place in the freezer for 5 minutes. Pour the chocolate over the top of the caramel and carefully spread to evenly cover.
10.For the topping: Sprinkle the bars with the macadamia nuts and coarse sea salt.
11.Place the pan in the freezer for 10 minutes, until the top chocolate layer sets.
12.Use the parchment paper handles to ease the set mixture out of the pan. Transfer it to a cutting board and slice it into 30 bite-size bars.
Quick Tip: I like to keep extras in the freezer to maintain freshness.
NUTRITION
Calories: 180
Fat: 15 g
Carbohydrates: 15 g
Sodium: 56 mg
Fiber: 4 g
Protein: 2 g
Sugar: 4 g
