Today I’m super pumped to have a guest post from cookbook author, Josh, of Slim Palate, who many of you are familiar with, and for those of you who are not, make sure you head over to his awesome blog for good eats.
But of course not before you take in this grain-free, gluten free Dark Chocoalte-Caramel Cookie Bar—think of this as the healthy version of a Twix Bar. Sure I do a fair share of indulgent treats around, but indulgent treats that are Paleo and/or gluten-free friendly is always something I love working into my rotation of baked goods.
This is all possible with the power of science, and by science I mean simply subbing honey and coconut sugar in place of the regular sugar and corn syrup. You can always use sugar and corn syrup if you’d rather but I think that might take away some of the magic behind this recipe. The idea that healthier foods/ingredients don’t taste good is a fallacy and I’m here to eliminate that thought.
Then again, it’s still a treat that still has lots of sugar in it. Which is probably why it tastes amazing. Oh it also has like a ton of butter in it so, yeah. I have no regrets.
Sugar fiends and health nuts unite, enjoy the crumbly, buttery, ooey gooey candy that are my Dark Chocolate-Caramel Cookie Bars. You won’t regret it.
Dark Chocoalte-Caramel Cookie Bar Recipe
YIELD: Serves 6
Ingredients:
Shortbread Base:
- 2 cups almond flour
- 1 cup tapioca flour
- 1 cup softened butter plus extra for greasing
- 2/3 cup coconut sugar
- 1/2 teaspoon salt
Caramel Middle:
- 3/4 cup coconut sugar
- 1/2 cup honey
- 3 tablespoon butter or ghee
- 3/4 cup heavy cream or coconut milk
- 1/2 teaspoon vanilla
- 1/4 teaspoon salt
Chocolate top:
- 10 1/2 ounces dark chocolate, roughly chopped (anywhere around 70%)
Tips: When using your candy thermometer, make sure that it is only in the liquid and not touching the bottom of your pot.
See Full Recipe please visit : Dark Chocoalte-Caramel Cookie Bar
