Ingredients

• 1 cup toasted Coconut Flakes (60 g)
• 1 cup Almond Flour (115 g)
• ¼ tsp Salt
• ½ tsp Vanilla Extract
• 2 Tbsp Maple Syrup (30 mL)
• ⅓ cup melted coconut oil (80 mL)

• ½ cup Ground Up Cinnamon Snickerdoodle Nut Butter
• ¼ cup melted coconut oil (60 mL)
• 2 ½ Tbsp Maple Syrup (37 mL)
• ¼ tsp Cinnamon
• ½ tsp Vanilla Extract
• 1 ¼ cups toasted Coconut Flakes (75 g)

• ½ cup Dark Chocolate Chips (85 g)
• 1 Tbsp Coconut Oil (15 mL)

• Flaky Sea Salt
• Coconut Flakes
• Additional Nut Butter

Instructions

1. Line an 8 x 8-inch baking dish with parchment paper and set aside.
2. In a medium sized bowl, combine in order: coconut flakes, almond flour, salt, vanilla extract, maple syrup and melted coconut oil. Stir until fully incorporated. Mixture will be moist but a bit crumbly.
3. Press into the prepared baking dish, using a spatula to flatten. Freeze for 10 minutes.
4. Stir together nut butter, coconut oil, maple syrup, cinnamon and vanilla to make the caramel layer. Once smooth, stir in coconut flakes.
5. Remove baking dish from freezer and spread the caramel evenly on top, using a spatula to smooth and flatten. Return to the freezer for an additional 10 minutes.
6. In a small saucepan over medium-low heat, melt chocolate chips and coconut oil together until smooth and homogeneous. Stir frequently to prevent burning. You can also melt the chocolate chips and coconut oil in the microwave, heating in 30 second bursts and stirring in between.
7. Drizzle melted chocolate over the caramel layer. Return baking dish to the freezer for 5 minutes to harden the chocolate.
8. Remove from freezer and use the parchment paper to lift out the bars.
9. Run a knife under hot water and pat dry, then slice bars into 16 servings.
10. Optionally top with additional toasted coconut flakes, sea salt and a drizzle of nut butter.