Ingredients
For the cookie base:
1 cup + 2 tablespoons Hungry Harry's All-Purpose Flour Blend
1/2 cup + 1 tablespoon brown sugar
1/4 cup dried coconut
1/2 cup + 1 tablespoon melted coconut oil
For the coconut caramel:
1 can coconut milk
1/3 cup maple syrup
1/4 cup brown sugar
1/2 teaspoon salt
For the chocolate layer:
1 cup allergy-friendly bittersweet chocolate chips
1 teaspoon oil of choice (we like rice bran)
How-To
For the cookie base:
Preheat your oven to 350°F. Grease silicone molds, muffin tins, or a pan. In a bowl, combine the brown sugar, flour, coconut, and melted coconut oil. Mix until well combined.
Press firmly on the bottom of your pan/mold/tins. Bake until golden brown. The time will vary based on the mold you use, but the bake will take at least 6 minutes.
For the caramel:
Combine all ingredients in a small saucepan and stir well. Bring to a boil, and then boil for 3 minutes. Reduce the heat to a simmer. Cook down until the volume is reduced by half.
For the chocolate:
Melt the chocolate and the oil together, whisk to combine.
To assemble:
Pour the caramel in an even layer over the cookie layer. Chill in the refrigerator until firm. Next, pour the chocolate on top of the caramel in an even layer. Chill again until completely set. Slice as desired and serve.
