Ingredients
Base & Caramel Layer:
¼ cup coconut oil, melted
¼ cup pure maple syrup
¼ cup coconut sugar
¼ cup smooth peanut butter (no added sugar or oil)
¼ teaspoon salt
1 ½ cups unsweetened shredded coconut
1 ¼ cups old‑fashioned/gluten‑free oats
Chocolate Drizzle:
3 Tbsp cocoa powder
2 Tbsp coconut oil, melted
2 Tbsp maple syrup
Instructions
In a large bowl, whisk together melted coconut oil, maple syrup, coconut sugar, peanut butter, and salt until smooth.
Stir in shredded coconut and oats, mixing thoroughly until well combined.
Line a 9 × 5 inch loaf pan with parchment. Press the mixture firmly into the pan to form the base layer.
Optionally freeze the base for 10 minutes to firm it.
In a small bowl, whisk melted coconut oil, maple syrup, peanut butter, vanilla if desired, then stir in shredded coconut to create the caramel layer. Spread over base and press down
Freeze again for 10 minutes while preparing drizzle.
Whisk together cocoa powder, melted coconut oil, and maple syrup to form chocolate drizzle. Pour over the caramel layer and spread smoothly. Return to freezer for 2 minutes to set.
Refrigerate at least 1 hour or up to overnight before cutting to allow bars to set.
Lift bars out using parchment, slice into squares and serve.
- Prep Time: 10 minutes
- Category: Dessert
