Paleo Friendly Candy Bars
I have been meaning to post this recipe for a while but keep forgetting to take pictures when I make them and then they disappear so quickly in our house that I never get the chance! These Paleo and allergy friendly candy bars are a HUGE hit with my son and husband (and lets be honest I eat about half the pan also).
Unfortunately, these aren’t AIP friendly unless you are at a point where you have reintroduced almonds and chocolate, but if you have reintroduced these then they will work great for you too! My son’s allergies (dairy, peanut and sesame) make it difficult for us to find many chocolatey candy options for him to eat which was a disappointment this past halloween, but having these around gives him a chance to have a chocolate candy bar and not feel left out.
I like to make a big batch of these, wrap them in wax paper and store a bunch in the freezer. They freeze great and defrost quickly, or you can just eat them when they’re still frozen which I have done on occasion LOL. I hope you guys enjoy this sweet treat! I have linked all of the ingredients/brands that we use when making these at the bottom of the page, just scroll past the recipe to find them.
(Note : I do use different chocolate to make these for my son due to his allergies, Hu chocolate does state that it makes allergen cleans prior to production, but is manufactured in the same plant as many possible allergens. For this reason and due to the severity of Dash’s allergies I make sure to use Enjoy Life chocolate for his candy bars which is a dedicated top 8 allergen free factory. Feel free to use whichever brand works best for your family’s dietary needs!)
@thishealingmama
INGREDIENTS :
(Cookie Layer)
1 1/2 cup Almond Flour
2 tablespoons Olive Oil
2 tablespoons Pure Maple Syrup
1 teaspoon Vanilla
Pinch Sea Salt
(Almond Butter Caramel Layer)
1/3 heaping cup Smooth Almond Butter
2 tablespoons Pure Maple Syrup
1 teaspoon Vanilla
Pinch of Sea Salt
(Chocolate Layer)
1/2 cup Chocolate Chips
DIRECTIONS :
Preheat oven to 350. Line a 9x6 (or similar size) oven safe baking dish with parchment paper.
In a bowl mix the cookie ingredients until everything is well incorporated, the dough should be wet and formable if you press down on it. Pour out into the lined baking dish and press into the pan in an even layer. Bake in the oven for 10-15 minutes until the sides look slightly golden brown. While still warm, press a spoon over the cookie so it packs the cookie layer tightly (It may rise a bit when baking, packing the cookie will help the candy bar to hold together better). Let cookie layer cool before adding caramel layer (I pop the pan into the fridge to speed up cooling time).
In a small pot heat all of the almond butter caramel layer ingredients over medium heat. Mix continuously while heating to incorporate all ingredients together. This shouldn’t take long maybe a few minutes. Take off heat so it doesn’t burn. Pour “caramel” over the cookie layer and spread out evenly, let cool before adding chocolate layer.
Either using a microwave or double boiler heat chocolate slowly until melted (I usually just microwave the chocolate in 20 second intervals and mix until melted). Pour this last layer over the “caramel” layer and let cool.
Once all layers are cool, cut into bars and enjoy!
See the products used to make this recipe below, click on image for further details :