Chocolate Walnut Bars - Low FODMAP, Vegan, Paleo-Friendly
These walnut bars have a thin pie-like crust, a layer of dairy-free chocolate and toasty walnuts drenched in a bubbling, sticky caramel sauce. They're super gooey messy fresh, and super delicious frozen!
Servings 12 bars
Ingredients
Pie Base Ingredients
- 1 cup fine, blanched almond flour
- ¼ cup cassava flour
- ¼ cup pure maple syrup
- ¼ cup coconut oil melted
- 1 teaspoon vanilla extract
- ¼ teaspoon fine sea salt
Topping Ingredients
- 4 tablespoons vegan butter if strictly Paleo and not dairy free, you can use regular unsalted butter; can also sub with coconut oil
- ¼ cup non-dairy milk
- ⅓ cup coconut sugar
- 2 tablespoons maple syrup
- ¼ teaspoon cinnamon
- ¼ teaspoon fine sea salt
- 1½ cups chopped walnuts
- 1 cup dairy free & refined sugar free chocolate chips
Instructions
- Preheat oven to 350°F and line a 9x9-inch baking sheet with parchment paper.
- In a large bowl, mix all pie-base ingredients until thoroughly combined.
- Transfer dough to the baking dish, pressing down with a spatula or the back of a spoon to distribute dough into even layer. Bake for 15 minutes, until edges are slightly browned. Once done, set aside to cool for a few minutes.
- In a small saucepan over medium heat, combine butter, non-dairy milk, coconut sugar, maple syrup, cinnamon and sea salt. Stir to melt solid ingredients and bring to a boil. Let boil for 1 minute.
- Turn off heat and add chopped walnuts. Stir to coat walnuts in sauce.
- Sprinkle chocolate chips over slightly cooled pie base. Spoon walnut mixture over chocolate chips, distributing mixture evenly.
- Bake for another 15 minutes. Once done, let cool in pan for 10 minutes before removing and cutting. Enjoy warm or at room temperature. OR store in an airtight container and enjoy straight out of the freezer (it's seriously SO delicious this way!).