Ingredients
Scale
Crust
- 2/3 cup coconut flour
- 3 tablespoons pure maple syrup
- 1/3 cup coconut oil, softened, but not melted
- Seeds from ½ of a vanilla bean
Filling
- 2/3 cup creamy, salted cashew butter
- ¼ cup pure maple syrup
- 1/3 cup melted coconut oil
- 1 teaspoon pure vanilla extract
Topping
- ¼ cup coconut oil, melted
- ¼ cup carob or cocoa powder
- Flaky or pink sea salt for sprinkling
Instructions
- Preheat oven to 350 degrees F. Oil an 8 in baking pan.
- Make the crust. In a medium bowl, stir together flour, syrup, oil, and vanilla bean seeds until a dough comes together. Press into the prepared pan and bake for about 10 minutes until golden brown, particularly around the edges.
- Once the crust is baked and cooled, make the filling. In a medium microwave safe bowl, stir together cashew butter, syrup, and oil. Microwave in 30 second increments, stirring in between, until fully melted and combined. Stir in the vanilla and pour over the cooled crust. Allow to set for a couple hours at room temperature or an hour in the refrigerator.
- When the filling is set, make the topping. Stir together the oil and powder until fully combined. Pour over the filling and smooth into an even layer. Sprinkle with salt and allow to set until firm.
- Slice and serve! I cut them into different shapes, sticks, squares, and triangles, so feel free to have fun with it. Bars may be stored in an airtight container at room temperature for up to 5 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature about an hour.
Notes
Additional cooling time is necessary
Recipe adapted from Bakerita
- Prep Time: 20 minutes
- Cook Time: 10 minutes