Life's better drizzled in chocolate right?! I totally had a splatter painting party making these—chocolate, toasted coconut and sea salt everywhere...oh my! Kitchen messes are so fun to make, but just so darn not fun to clean. Send help. Thanks.
I was craving those frozen ice cream Snickers bar the other day—like badly craving! I have never tried making a homemade candy bar, so clearly my cravings were a good reason! These are layered with a coconut cookie crust, salted date caramel layer and covered in chocolate. Oh and then finaly sprinkled with more salt and toasted coconut, because I sprinkle everything in salt!
These homemade grain-free and Paleo friendly candy bars are sort of a mix between a classic Snickers and Twix—well I actually haven't eaten candy in over 5 years, so I can't speak with certainty on that subject. They are also nut free if you use a seed butter so yay!
You all may see me posting dessert or baked good recipes on my blog or Instagram often...well first they are so fun to photograph so thats a major reason, but second, I only ever eat a few bites. Let me explain. To me, life is all about balance. I pretty much have a treat each and everyday, always something I personally have made so I know exactly what the ingredients are and I usually only have a few bites!
Having Type 1 diabetes, means I can't really go big or go home so to speak—plus, you all know I can't stand the term "cheat day!" That would make me very sick! Although in college I did frequently say "go big or go to sleep" (haha)!
Rather, I find that having a few bites here and there is one of the best ways to stay consistent in living healthy each day. So make these and enjoy occasionally! Life is too short not to drizzle the day with chocolate!
Homemade Paleo Salted Caramel Chocolate Candy Bars
makes 16 candy bars | approximately 22 g carbohydrates per bar (will vary slightly due to chocolate)
Coconut Cookie Crust
- 1 cup finely shredded, unsweetened coconut
- 1/2 cup finely ground golden flaxseed
- 1/2 cup creamy nut butter or seed butter (for nut-free)
- 1/2 cup coconut butter*
- 1 tbsp coconut flour
- 1 tsp coconut oil
Salted Date Caramel
- 1 1/2 cups pitted dates (about 15 medjool dates)
- 1/3 cup coconut oil
- 1 vanilla bean, split open and scraped
- 1/4 tsp sea salt
Chocolate Covering
- 8 oz dark chocolate (I recommend Pure 7 honey sweetened chocolate)
- 1 cup thick toasted coconut flakes
- 1 tsp sea salt flakes
*coconut butter is not the same as coconut oil.
Directions
- Add all the coconut cookie crust ingredients to the bowl of a food processor. Pulse several times just until all the ingredients are completely incorporated. (I recommend pulsing rather than blending with a food processor as ingredients will quickly turn from a cookie dough consistency to a nut butter).
- Line a 8 by 8 inch baking dish with parchment paper drooping over both sides.
- Add the cookie crust to the baking dish and use a flat spatula to smooth into a thin, even layer.
- Clean out your food processor and add all the salted date caramel ingredients. Blend until smooth.
- Pour the caramel layer over the cookie crust, using a spatula to create a thin, even layer.
- Place in the refrigerator for 30 minutes.
- Chop the chocolate into chunks. Over low heat, in a small sauce pan, melt the chocolate slowly. Set aside to cool as this will help create the perfect candy bar texture.
- Remove the candy bars from the refrigerator and lift up on the parchment paper. Transfer the used parchment paper to a flat baking sheet to use later.
- Slice the bars in half and then lengthways creating 16 bars. Place on the parchment lined baking sheet and in the freezer for 5-10 minutes.
- Carefully dip the candy bars into the melted but cool chocolate and place back on the parchment lined baking sheet.
- Sprinkle with toasted coconut and sea salt flakes. Refrigerate for 30 minutes before enjoying. They will keep out of the refrigerator, but I prefer to store them in the refrigerator (to keep longer and avoid any melting) and simply remove 10 minutes before eating.