This treat will make you smile! Megan Mitchell transforms this beloved candy bar into a paleo-friendly, vegan, and gluten-free perfection by swapping in almond flour, coconut oil, cashew butter, and dates. Plus, the recipe is sweetened with maple syrup, not granulated sugar.
Yield: 16 pieces
Active Time: 20 minutes
Total Time: 35 minutes
For the cookie crust:
1 ¼ cup Thrive Market Almond Flour
¼ cup Thrive Market Organic Tapioca Flour
3 tablespoons Thrive Market Organic Coconut Flour
1 teaspoon sea salt
¼ cup, plus 1 tablespoon Thrive Market Organic Virgin Coconut Oil, melted, plus more if needed
For the topping:
2 (4-ounce) Thrive Market Organic Paleo Dark Chocolate bars, coarsely chopped
2 to 3 tablespoons Thrive Market Organic Virgin Coconut Oil
Make the crust:
Line an 8 x 8-inch pan with parchment paper, leaving an overhang on both sides; mist with cooking spray.
Add all cookie crust ingredients except coconut oil to a food processor; pulse until combined. Add coconut oil and pulse until mixture is crumbly. Remove lid and squeeze a piece of dough between your fingers; it should hold together without falling apart. If needed, add 1 tablespoon coconut oil at a time. Turn out into prepared pan and use fingers to push dough to the edges, creating an even layer; refrigerate 15 minutes. While the crust chills, preheat oven to 350°F. Bake 15 minutes, or until edges begin to brown.
Make the filling:
While the crust bakes, wipe out the food processor and add all filling ingredients; blend until dates are broken down and filling is smooth. Remove crust from oven and top with filling; spread in an even layer. (The hot crust will make this easier.)
Make the topping:
Place chocolate and coconut oil in a small sauce on low heat; stir until melted. Pour on top of the caramel filling; refrigerate for 20 minutes, or until firm. Remove candy from the pan by lifting up both sides of parchment paper. Using a sharp knife, cut into 16 x 1-inch pieces. Store at room temperature for up to 3 days.
Recipe by: Megan Mitchell
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