Ocean Bounty Bars with Peanut Butter Caramel
Ingredients
Filling
- 2 cups shredded coconut
- 1/3 cup coconut milk
- 1/3 cup coconut oil
- 1 tablespoon ocean blend powder
Caramel layer
- 1/4 cup smooth peanut butter
- 1/4 cup rice or maple syrup
- 1/4 cup coconut milk
Chocolate coating
- 150 g dairy-free milk chocolate
- 1 tablespoon coconut oil
Preparation
Line a 18x10 baking tin with parchment paper.
In a bowl combine all the filling ingredients.
Transfer the mixture into the prepared baking tin, press down tightly and place in the freezer for at least 45 minutes or until the mixture is hard.
Make the caramel by combining all the caramel ingredients in a pot over medium heat.
Simmer for about 5 minutes, constantly stirring, until the mixture thickens.
Take the pot away from the heat and let caramel cool down completely.
Pour the caramel over the coconut layer and place back in the freezer for another 30 minutes.
Lay out a tray with a sheet of parchment paper or use a silicone mat.
Melt chocolate together with coconut oil and let it cool slightly.
Once the filling mixture has firmed, take out from the freezer and cut into equal size bars.
Dip each bar into the melted chocolate and use a knife to help spread the chocolate evenly onto the bar.
Arrange the chocolate-coated bars onto the prepared tray or mat.
Place the tray in the refrigerator until the chocolate is completely set.
Enjoy!