Delicious Vegan Coconut Caramel Bars with a Crunchy Shortbread Crust

These vegan coconut caramel bars are the perfect combination of sweet, creamy caramel and crunchy coconut on top of a buttery shortbread crust. They are easy to make and are a crowd-pleaser for any occasion.

Ingredients

• 1 cup shredded coconut
• 1 cup pitted dates
• 1/4 cup coconut oil
• 1/4 cup maple syrup
• 1/2 cup almond flour
• 1/4 cup coconut cream
• 1 tsp vanilla extract
• Pinch of salt

Directions

1. Preheat the oven to 350°F and line a baking dish with parchment paper.
2. In a food processor, combine shredded coconut, dates, almond flour, and a pinch of salt. Pulse until mixture is crumbly.
3. Press mixture into the bottom of the prepared baking dish to form the crust. Bake for 10 minutes.
4. In a saucepan, melt coconut oil over low heat. Add maple syrup and coconut cream, stirring until well combined.
5. Remove from heat, stir in vanilla extract, and pour caramel mixture over the baked crust. Sprinkle additional shredded coconut on top.
6. Refrigerate for at least 1 hour before cutting into bars. Enjoy!

Interesting Facts