Gluten-Free Homemade Candy bars

Chocolatey caramel goodness

If you make nothing else from my blog, make this. I have an affinity for healthful ingredient baking, and this is a classic in my back pocket when I want something Snickers/Twix-esque.

GF Candy Bar Ingredients:

For the cookie base:

• 1 1/4 cups almond flour

• about 3-4 tbsp melted refined coconut oil or butter

• about 3 tbsp raw honey

For the caramel layer:

• 1 bag Trader Joe's pitted dates, or about 20 small deglet dates (12-15 medjool)

• 2-3 cups water

• 2 tbsp almond butter

For the chocolate layer:

• 2/3 cup dark chocolate chips

• 1 tbsp coconut oil

• 1 tbsp raw honey

Mix the almond flour, melted coconut oil, and honey together until loose dough forms. Pack the mixture into the bottom of a lined loaf pan, creating an even layer. Poke shallow holes in the dough with a fork before baking at 350 F for about 10 minutes.

Soak dates in water for about 30 minutes. Add dates and 1/3 of the water into a blender with almond butter and blend. Add more water as needed until pudding-like consistency forms.

Once the cookie layer is cooled, add caramel layer and set in the freezer for about 1 hour. 10 minutes before removing the pan from the freezer, make your chocolate layer by combining chips, coconut oil, and honey in a bowl and microwaving or double-boiling until smooth.

Add chocolate layer to top of caramel layer and freeze again for about 10-20 minutes. It should be ready to eat! And probably finish within 48 hours because it's that good! Top with salt if you're in the cool kid club.