Chocolate Caramel Slice

Chocolate Caramel Slice (aka Bars!)

I love a good no-bake bar, and this one is exemplary. Crunchy, crispy, uber-chocolately base is topped with gooey, rich caramel. Slice, and eat. Seriously, what could be better?

For the base:

2-1/2 cups (100 g) natural crispy rice cereal (such as this one)

1/2 cup (45 g) unsweetened dried coconut (either fine or medium shred works)

2 tsp (10 ml) virgin coconut oil, preferably organic

2/3 cup (100 g) coconut sugar or Lakanto, ground to a powder in a coffee grinder or blender

1/4 cup (60 ml) unsweetened coconut beverage (in a carton)

20-30 drops plain or vanilla pure stevia liquid, or to taste

Pinch fine sea salt

7-3/4 ounces (220 g) good quality unsweetened chocolate, chopped

For the Caramel Topping:

6 Tbsp (60 g) coconut sugar or Lakanto, ground to a powder in a coffee grinder or blender

20-30 drops plain or vanilla pure stevia liquid, or to taste

1-1/2 Tbsp (22.5 ml) pure vanilla extract

3 Tbsp (45 ml) unsweetened coconut beverage (the kind in a carton) or light coconut milk

Pinch fine sea salt

1 cup (240 ml) smooth natural almond butter

about 1/4 cup (60 ml) more coconut or chopped chocolate, for garnish (optional)

Make the base: Line an 8×8 inch (20 cm) square pan with parchment and set aside. In a large bowl, toss together the cereal and coconut.

In a small, heavy-bottomed pot, combine the coconut oil, coconut sugar, coconut beverage, stevia and salt. Cook and stir over medium-low heat until the mixture begins to bubble around the edges and the sugar is dissolved. Remove from heat and stir in the chocolate. Allow to sit for 30 seconds, then stir again, until all the chocolate is melted.

Pour the melted chocolate mixture over the cereal mixture and stir until all the cereal and coconut are well coated. Using the back of a spoon or a clean hand, pack the mixture evenly into the pan. Place in the refrigerator while you prepare the caramel.

Make the topping: In a small, heavy bottomed pot, combine the coconut sugar, stevia, vanilla, coconut beverage and salt. Cook over medium-low heat, stirring occasionally, until the mixture begins to bubble around the sides.

Continue cooking until the bubbles start to foam up and move across the entire surface of the pot, then immediately remove from heat and stir in the almond butter. It will appear separated at first, but as you continue to stir vigorously, it will come together to form a thick caramel.

Spread the caramel evenly over the chocolate base and sprinkle the top with extra coconut or chopped chocolate, if desired. Return to the refrigerator until firm, 2-4 hours. Cut into squares. May be served cold or at room temperature. Store, covered, in the refrigerator up to one week.

Note: for an easy variation, make round treats in individual muffin cups (makes about 10 cups).

Suitable for: ACD Stage 3 and beyond; refined sugar-free, gluten-free, dairy-free, egg free, soy-free, yeast-free, vegan.