Caramel Crunch Bars
Serves | 8-10 bars
Ingredients:
½ c honey
½ c coconut sugar
¾ c unsweetened coconut cream solids
Pinch of salt
Splash of vanilla extract
5 rice cakes (sub for cereal or roughly chopped nuts)
1 c chocolate chips
Directions:
To make the caramel sauce, add honey, coconut sugar, coconut cream, and salt to a saucepan on medium heat. Continue to stir until boiling. Turn the heat down to medium-low and continue stirring for 10 minutes. Cut the heat and add vanilla.
Crumble rice cakes in a mixing bowl, add warm caramel sauce, and stir. Press the mixture into a parchment paper lined loaf pan. Chill in the freezer for 15-30 minutes while you melt the chocolate.
Melt chocolate over the stovetop on low heat or in 30 second increments in the microwave while stirring in between.
Pour melted chocolate on top of the caramel crunch base and spread to the edges.
Freeze again until hardened. Optional: top with coarse sea salt. Slice and enjoy.
Notes: For easier melting, add 1 tsp of coconut oil to the chocolate chips. For the coconut cream solids, refrigerate the coconut cream for 24 hours to allow the solids to separate and firm up. Scoop out only the thick solids for this recipe. One can yields about ¾ c solids.
You’ll find this recipe (and more like it!) in my original cookbook, Feeding the Nobles: Keep It Simple and Just Eat Real Food.
