Turtle Bars Recipe (Paleo, Vegan)
Friday, February 1, 2019
These turtle bars ar unspeakably sensible, bedded with a fast crust, lidded with pecan halves, coated with Associate in Nursing insanely straightforward caramel created within the microwave, finished off with a chocolate layer. vegetarian and paleo, this jazz band of caramel, pecans, and chocolate makes these good healthy Christmas treats or bars for any time!
You see, I grew up with these turtle bars, though they weren’t healthy or paleo or vegetarian. Nah, they were created with sensible, old school white and refined sugar, many butters, white flour, all of it. And as captivated with them as i used to be (and am – I mean…), I’ve been addicted to creating a healthy version. One that’s paleo and vegetarian, that doesn’t build Pine Tree State feel puffed or build my skin hot.
Ingredients
Crust
Caramel
Turtle Topping
Instructions
source : https://40aprons.com/turtle-bars-recipe-paleo-vegan/
You see, I grew up with these turtle bars, though they weren’t healthy or paleo or vegetarian. Nah, they were created with sensible, old school white and refined sugar, many butters, white flour, all of it. And as captivated with them as i used to be (and am – I mean…), I’ve been addicted to creating a healthy version. One that’s paleo and vegetarian, that doesn’t build Pine Tree State feel puffed or build my skin hot.
Ingredients
Crust
- 1 cup almond flour
- 3/4 cup coconut flour
- 2 tablespoons arrowroot flour
- 1/3 cup coconut oil up to 1/2 cup as needed for texture
- 2/3 cup coconut sugar
Caramel
- 1 cup coconut cream just the solid white part from a can of coconut milk or cream
- 2 tablespoons refined coconut oil
- 1/2 cup pure maple syrup
- Big pinch of salt
- 1/2 teaspon vanilla
Turtle Topping
- 1 cup pecan halves
- 1 cup vegan chocolate chips like Enjoy Life
Instructions
- Preheat oven to 350ยบ F.
- In a food processor, combine all the crust ingredients, starting with 1/3 cup room-temperature coconut oil. Pulse to combine and incorporate coconut oil.
- Press the mixture between two fingers; if it presses together, move on to the next step. If it's still quite crumbly, add an extra 1-2 tablespoons coconut oil. Use the least amount possible. You want the mixture to pinch together without being too greasy.
- Line an 8x8" or 9x13" pan with parchment paper - use the square pan for thicker bars and the rectangular pan for thinner. Either pan is fine.
- Evenly press the crust mixture into the parchment-lined pan. Bake for 20 minutes until firm.
- Meanwhile, make your caramel. Combine all caramel ingredients in a medium, microwave-safe bowl. Microwave 2 minutes, stir. Microwave another 2 minutes, stir. Microwave 1 more minute, stir. Your caramel should be a rich, medium brown and should be much thicker than the mixture you started with. It should look like caramel. If it's not there yet, continue to microwave in 30-second bursts, stirring in between each round, until it's thick and rich without being too dark. Alternately, make caramel on the stovetop or in the Instant Pot. See notes.
- Sprinkle the top of your baked crust evenly with pecan halves. Carefully pour the caramel over; bowl with caramel will be very hot! Bake 7-10 minutes or until caramel is bubbly. Remove from oven and sprinkle evenly with chocolate chips. Let stand 5 minutes then use a butter knife or offset spatula to smooth melted chocolate chips over evenly.
- Chill a couple hours then lift out of pan with parchment sides. Cut into squares.
source : https://40aprons.com/turtle-bars-recipe-paleo-vegan/