Choc Caramel Coconut Bars | Donna Hay

Name: Choc Caramel Coconut Bars | Donna Hay
Ingredients: 300g (10½ oz) dark (70% cocoa) chocolate, chopped; sea salt flakes, to serve; 1 cup (80g/2¾ oz) desiccated coconut; ½ cup (60g/2 oz) almond meal (ground almonds); ⅓ cup (80ml/2¾ fl oz) pure maple syrup; 2 tablespoons light-flavoured extra virgin olive oil; ½ cup (125ml/4¼ fl oz) coconut cream; ¾ cup (180ml/6 fl oz) pure maple syrup; ½ teaspoon sea salt flakes; ⅓ cup (80g/2¾ oz) cashew butter; 2 teaspoons vanilla extract

www.donnahay.com.au

Make these ‘not-so-naughty’ choc-caramel coconut bars for all the people who are on your nice list.

Keywords

donna hay
recipes
the festive issue
glad
brown paper
Christmas edible gifting
festive gifting
choc-caramel coconut bars
twix recipe
better-for-you recipe
choc-caramel
coconut

View Original

Share this recipe:

Ingredients

300g (10½ oz) dark (70% cocoa) chocolate, chopped
sea salt flakes, to serve
1 cup (80g/2¾ oz) desiccated coconut
½ cup (60g/2 oz) almond meal (ground almonds)
⅓ cup (80ml/2¾ fl oz) pure maple syrup
2 tablespoons light-flavoured extra virgin olive oil
½ cup (125ml/4¼ fl oz) coconut cream
¾ cup (180ml/6 fl oz) pure maple syrup
½ teaspoon sea salt flakes
⅓ cup (80g/2¾ oz) cashew butter
2 teaspoons vanilla extract

More Like This