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Chocolate Caramel Swirl Bars

Ok, so I will say I kind of just winged this recipe and didn't write down every single measurement so be creative and just add each ingredient as you see fit. You just need a food processor and a small pan to melt your coconut oil. Also, my next post was going to be about running but that will be my next post after this. I'm putting the running article on Linkedin first so search for Nicole D'Angelo if Linkedin is your thing. Onto this recipe!

I bought bar molds a few months ago and I use them all the time so each recipe ends up looking the same. They are super easy to use, you can take each bar out of the mold easily and you can freeze your bars. Buy bar or candy molds, they rock. Whenever I make one of these recipes that include caramel and chocolate, I end up messing up on the chocolate; it's either too runny or too thick so I just added the chocolate to the top of each bar willy nilly. It ended up looking like a chocolate caramel mold so there you have it.

Keep these frozen and take them out when you are having a snack attack. Seriously, eating one, two or even three of these is so much better than snacking on crappy processed grocery store snacks with artificial flavors and colors and tons of sugar and unhealthy fats. If you can make a super healthy snack that you MAY eat too much of, you're still ahead of the game than if you binge on crappy packaged stuff. There is nothing fake or ridiculous in these bars and I know you will love them.

Bottom Layer
1 cup of oat flour
1/4 cup of coconut palm syrup
1/3 cup of coconut oil, melted

Middle Layer
1/3 cup of peanut butter
1/4 cup of melted coconut oil
3 tbsp of coconut palm syrup

Top layer
1/4 cup of cocoa powder
2 heaping tbsp of coconut oil
A few splashes of non dairy milk
3 tbsp of coconut palm syrup

I made the middle layer first. It ended up very liquidy but that's fine because you will be freezing these. Melt the coconut oil first. Put your middle layer ingredients into your food processor and pour into a small bowl and set aside. Make the crust and press into your bar molds. The crust will be sweet and sticky and crust-like. Make the chocolate layer on the stove by combining and heating all the ingredients then cool. Pour the middle layer on top of the crust and stick in the freezer. Take out when the chocolate cools. Spoon the chocolate on top of the caramel middle layer; don't worry about making the chocolate even or pretty. It will end up looking like it's swirled into the caramel layer. Freeze the bars for several hours then transfer to the fridge. They taste amazing.

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