VEGAN COCONUT MILLIONAIRE BARS

MAKES 25 BARS

HANDS-ON TIME 20 MINUTES TOTAL TIME 1¾ HOURS

1½ cups finely ground almonds

(almond flour)

¼ cup brown rice syrup

2 tbsp coconut oil, melted ½ tsp almond extract

¼ tsp salt

Tahini Caramel

½ cup tahini

⅓ cup brown rice syrup ¼ cup coconut oil

3 tbsp coconut sugar 1 tsp vanilla

Chocolate Topping

1 100 g bar good-quality bittersweet

chocolate, finely chopped

1 tbsp coconut oil

⅓ cup coconut flakes

Preheat oven to 350°F. Line 8-inch square cake pan with parchment paper, leaving overhang.

In bowl, combine ground almonds, brown rice syrup, coconut oil, almond extract and salt. With fork, mix together until mixture resembles coarse crumbs. Press into bottom of prepared pan. Bake until light brown, about 13 minutes; let cool slightly on rack.

Tahini Caramel

Meanwhile, in saucepan over medium-low heat, combine tahini, brown rice syrup, coconut oil, coconut sugar and vanilla. Cook, whisking constantly, until thickened and light golden, about 3 minutes. Pour over base, spreading evenly and smoothing top. Refrigerate for 30 minutes.

Chocolate Topping

In microwaveable bowl, microwave chocolate and coconut oil on high, stirring every 30 seconds, until melted and smooth. Spread over Tahini Caramel; sprinkle with coconut. Refrigerate until chilled, about 1 hour.

Cut into bars. Store in refrigerator.

PER BAR about 145 cal, 2 g pro, 11 g total fat (5 g sat. fat), 12 g carb (2 g dietary fibre, 8 g sugar), 0 mg chol, 39 mg sodium, 105 mg potassium. % RDI: 3% calcium, 8% iron, 2% folate.