By Carine


4.83 - 85 votes



Shortbread crust ▢ 1 cup Desiccated coconut ▢ 1 cup Almond flour ▢ 3 tablespoons Maple syrup ▢ 1/3 cup Coconut oil Caramel layer ▢ 1/3 cup Maple syrup ▢ 3 tablespoons Coconut oil ▢ 1 1/4 cup Desiccated coconut ▢ 1/2 cup Peanut butter  Chocolate drizzle ▢ 3 oz Dark chocolate ▢ 1 teaspoon Coconut oil

Mix Shortbread Ingredients

In a medium-size bowl, add the shortbread crust ingredients in this order: desiccated coconut, almond flour, maple syrup, and melted coconut oil.


Make Shortbread

Stir with a spatula first, then squeeze with your hand to make sure all the ingredients come together and stick together. It can be slightly crumbly, but that's ok. If it's very dry, add an extra tablespoon of coconut oil.


Press Shortbread

Press the shortbread crumble tightly onto the prepared baking dish. Freeze 10 minutes while you are making the caramel layer.


Prepare Caramel

In a small bowl, add fresh runny peanut butter, melted coconut oil, maple syrup, and vanilla. Then, combine with a spatula until it forms thick, smooth caramel.


Make Coconut Top

Stir in the shredded coconut. Remove the baking dish from the freezer and spread the coconut caramel layer evenly on top. Press the coconut layer firmly with the back of a spoon or spatula.


Melt Chocolate

Melt the dark chocolate with coconut oil, under 'bain-marie' or in the microwave, by 30 seconds burst, stirring between to prevent the chocolate from burning.


Drizzle Chocolate

– Drizzle the melted chocolate all over the bar and return to the freezer for 2 minutes to set the chocolate. – Remove the baking tray from the freezer, pull out the bar from the tray using the piece of parchment paper to lift out the bar.



Prep Time: 15 minutes Cooking Time: 15 minutes Servings: 1 Bar Makes: 16 Bars Calories: 269 kcal per bar


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