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Makes 6 servings
Preparation and cooking time: 30 minutes



⅔ cup coconut flour*
¼ teaspoon salt
3 tablespoons maple syrup


⅓ cup coconut oil
½ cup almond butter, creamy
⅓ cup pure maple syrup
⅓ cup coconut oil
1 teaspoon vanilla extract
¼ teaspoon salt

Chocolate Topping:

¼ cup coconut oil
¼ cup cocoa powder
2 tablespoons maple syrup

lime or calamansi zest
Sea salt



  1. Preheat the oven at 180 degrees Celsius.
  2. Line a 14×5-inch or 8×8-inch pan with wax paper. Set aside.
  3. Combine coconut flour, salt, 3 tablespoons maple syrup, and coconut oil until fully combined and crumbly. Form into a dough ball.
  4. Press dough into the lined pan. Bake for 9 to 11 minutes, or until golden brown around the edges. Set aside and let cool.


  1. Make caramel  by combining the ingredients in a small saucepan and heat until melted and combined. Pour over the crust and refrigerate until set.

Chocolate Topping:

  1. Whisk together the ingredients and pour over the cooled caramel layer. Smooth evenly and refrigerate until set.
  2. Cut into 1-inch slices or into your desired look. Garnish with lime or calamansi zest and sea salt.

*Tip: find coconut flour in Healthy Options or Down To Earth

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