Recipe: Chocolate Cashew Caramel Bars
1/2 cup butter or coconut oil
1/2 cup pure maple syrup
1/2 cup full-fat, unsweetened coconut milk
dash of salt
3 cups cashews (I buy them from Costco, and they are salted)
1-2 TBSP coconut oil, melted
3/4 cup dairy-free, soy-free chocolate chips (optional, but highly recommended!)
In a small saucepan, heat the butter (or coconut oil), syrup, coconut milk and salt over medium heat. Place a candy thermometer in and heat until about 230 degrees. Note: If you don’t have a candy thermometer, you can just boil until the mixture has thickened and looks like caramel:
While that is boiling (it’ll take a good 15-20 minutes), place the cashews into a food processor and process until it resembles flour:
Add one tablespoon of the melted coconut oil and process for about 20 seconds. The mixture should be kind of stuck together, with the ability to be pressed down and still hold together. If not, add the other tablespoon of coconut oil and process again. Pour into an 8×8 pan and press down with a spatula until firm.
Spread the caramel over the cashews and place in fridge for about 20 minutes. Melt the chocolate chips, and a teaspoon of coconut oil and stir. Pour over the cashew/caramel mixture and spread evenly. Place back in fridge for another 30-40 minutes, or until chocolate hardens. Cut into small squares and enjoy!