Thick and delicious caramel crunch bars made with simple, healthy ingredients. (No gluten, dairy or refined sugar!)
What I used:
Homemade coconut butter:
Blend 2 cups shredded unsweetened coconut
in a food processor for about 15 minutes until liquefied. Stop to scrape down the sides as needed, and/or to give your food processor a rest.
Optional: use store-bought coconut butter
. (Just be sure to melt and stir before use to mix in the oil!) Buy here:
Pure Maple Syrup & Cashew Butter from Aldi
Whole Foods 365 brand Crisp Brown Rice Cereal, which is gluten-free
Keep tightly wrapped in an airtight container in the fridge for about 1-2 weeks, or frozen for 1 month.