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    Home » Diet

    Chocolate Caramel Bars (Paleo, AIP Option)

    Nov 20, 2021 · 2 Comments

    November 20, 2021 by Beth 2 Comments

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    close up of Chocolate Caramel Bars (Paleo, AIP option)

    This Chocolate Caramel Bars recipe is almost like a candy bar. It’s got a cookie base, a crunchy interior with a sweet caramel filling and chocolatey topping. It’s the ultimate no bake treat. This recipe is Paleo with an AIP option.

    Chocolate Caramel Bars (Paleo, AIP option) on a white plate

    Ingredients

    This recipe only requires 9 ingredients:

    • Coconut Cream. Make sure you check the ingredients and there are no added gums or emulsifiers.
    • Coconut Sugar.
    • Sea Salt.
    • Shredded Coconut. It’s best to use unsweetened. Again, read the ingredients so you’re getting just coconut.
    • Nut/Cassava Free Grain Free Flour Blend. This flour blend is primarily made from tigernut so it gives a great graham cracker taste. But you could also use the Grain Free Flour Blend as a substitute.
    • Honey or Maple Syrup.
    • Coconut Oil.                     
    • Love Bird Unsweetened Cereal. Make sure to use the unsweetened cereal. There’s plenty of sweetness in other areas of this bar and the unsweetened cereal is just right. Use this link and the code BONAIPPETIT10 to get 10% off your order.
    • Chocolate Chips. It’s good to use a brand like Hu's Gems as they are non-dairy and don’t include any refined sugar.
    ingredients for Chocolate Caramel Bars (Paleo, AIP Option)

    Can you have chocolate on AIP?

    Unfortunately, no. Chocolate is a seed (reintroduction) and can be hard to digest. And most candy bars you find in the grocery store are filled with other ingredients like refined sugar, low quality dairy, emulsifiers, and natural flavors. For these reasons, it’s not allowed during the elimination stage of the autoimmune protocol. However, pure cacao is good for you if you can tolerate it. That may be confusing, but Phoenix Helix has an informative post about chocolate that goes into detail. Most of my recipes using chocolate have an AIP option using carob like these Cocoa Dusted Truffles.

    close up of hand holding Chocolate Caramel Bars (Paleo, AIP option)

    If you wish, I have a substitute for the chocolate drizzle using carob. Combine 1/4 cup melted Coconut Butter, 1/4 cup melted Coconut Oil, 2 tablespoons Carob Powder and 2 teaspoons Maple Syrup into a small bowl. Stir to combine and then drizzle like you would the chocolate according to the instructions.

    close up of Chocolate Caramel Bars (Paleo, AIP Option)

    How to you make Chocolate Caramel Bars?

    1. Prep the 8x8 inch glass casserole dish with parchment paper. Then make the caramel sauce, place coconut cream and coconut sugar in a small saucepan. Turn heat to medium and bring to simmer, stirring to dissolve sugar. Once simmering, reduce heat to low and maintain simmer for 10 minutes. Stir occasionally. Turn off heat and stir in sea salt. Let cool slightly.

    step one for

    2. To make the bars, combine all the ingredients until smooth. Pour into the pan and pat down. Place in freezer for about 10 minutes.

    step 2 for Chocolate Caramel Bars (Paleo, AIP option)

    3. Take the dish out of the freezer, pour the caramel sauce over the bars, and then put back in the freezer for another 10 minutes while you make the chocolate drizzle.

    step 3 for Chocolate Caramel Bars (Paleo, AIP option)

    4. To make the chocolate, use a small double boiler (or saucepan with water and glass bowl) to melt the chocolate. Once melted set aside.

    step 4 for Chocolate Caramel Bars (Paleo, AIP options)

    5. Remove the pan from the freezer and sprinkle the cereal over the top. Then drizzle the chocolate over the top.

    step 5 for Chocolate Caramel Bars (Paleo, AIP option)

    6. Next sprinkle the remaining 1/4 cup of shredded coconut over the top. Place the pan in the refrigerator until it’s completely set, about an hour.

    step 6 of Chocolate Caramel Bars (Paleo, AIP option)

    7. Remove from the pan, cut into 9 bars and then serve.

    step 7 of Chocolate Caramel Bars (Paleo, AIP option)

    Tips for making the BEST bars

    • Must store in the refrigerator, otherwise it will melt.
    • To make this AIP, you need to replace the chocolate topping with a carob glaze. Combine 1/4 cup melted Coconut Butter, 1/4 cup melted Coconut Oil, 2 tablespoons Carob Powder and 2 teaspoons Maple Syrup into a small bowl. Stir to combine and then drizzle like you would the chocolate according to the instructions.
    • Make sure to let the caramel layer set in the freezer before adding the cereal. Otherwise, the cereal will absorb the caramel and get chewy. You won’t get the crunch you expect from cereal.

    If you like this AIP recipe, you’ll love these AIP desserts.

    • AIP ‘Chocolate’ Marshmallows
    • AIP ‘Chocolate’ Mug Cake
    • AIP Hot ‘Chocolate’
    • AIP ‘Chocolate’ Cake
    • AIP Lace Cookies

    Love seeing my delicious recipes? You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what I’m up to.

    hand holding Chocolate Caramel Bar (Paleo, AIP option)
    Print Recipe

    Chocolate Caramel Bars (Paleo, AIP Option)

    This Chocolate Caramel Bars recipe is almost like a candy bar. It’s got a cookie base, a crunchy interior with a sweet caramel filling and chocolatey topping. It’s the ultimate no bake treat. This recipe is Paleo with an AIP option.
    Prep Time20 mins
    Cook Time15 mins
    Chill Time1 hr
    Total Time1 hr 35 mins
    Course: Dessert
    Cuisine: American
    Servings: 9 servings
    Calories: 350kcal
    Author: Beth Chen

    Ingredients

    For the caramel

    • 1 cup Coconut Cream
    • 1/2 cup Coconut Sugar
    • 1 pinch Salt

    For the bars

    • 1 cup Shredded Coconut plus 1/4 cup additional
    • 1 cup Nut/Cassava Free Grain Free Flour Blend
    • 3 tablespoons Honey or Maple Syrup
    • 1/3 cup Coconut Oil melted
    • 1 1/2 cups Love Bird Unsweetened Cereal

    For the chocolate drizzle

    • 1 cup Chocolate Chips
    • 2 tablespoons Coconut Oil

    Instructions

    • Prep the 8x8 inch glass casserole dish with parchment paper. Then make the caramel sauce, place coconut cream and coconut sugar in a small saucepan. Turn heat to medium and bring to simmer, stirring to dissolve sugar. Once simmering, reduce heat to low and maintain simmer for 10 minutes. Stir occasionally. Turn off heat and stir in sea salt. Let cool slightly.
    • To make the bars, combine all the ingredients until smooth. Pour into the pan and pat down. Place in freezer for about 10 minutes.
    • Take the dish out of the freezer, pour the caramel sauce over the bars, and then put back in the freezer for another 10 minutes while you make the chocolate drizzle.
    • To make the chocolate, use a small double boiler (or saucepan with water and glass bowl) to melt the chocolate. Once melted set aside.
    • Remove the pan from the freezer and sprinkle the cereal over the top. Then drizzle the chocolate over the top.
    • Next sprinkle the remaining 1/4 cup of shredded coconut over the top. Place the pan in the refrigerator until it’s completely set, about an hour.
    • Remove from the pan, cut into 9 bars and then serve.

    Video

    Notes

    • Must store in the refrigerator, otherwise it will melt.
    • To make this AIP, you need to replace the chocolate topping with a carob glaze. Combine 1/4 cup melted Coconut Butter, 1/4 cup melted Coconut Oil, 2 tablespoons Carob Powder and 2 teaspoons Maple Syrup into a small bowl. Stir to combine and then drizzle like you would the chocolate according to the instructions.
    • Make sure to let the caramel layer set in the freezer before adding the cereal. Otherwise, the cereal will absorb the caramel and get chewy. You won’t get the crunch you expect from cereal.

    Nutrition

    Serving: 1serving | Calories: 350kcal | Carbohydrates: 28g | Protein: 1g | Fat: 28g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 54mg | Potassium: 124mg | Fiber: 1g | Sugar: 23g | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg

    Helpful Info for All Recipes

    • I always use extra virgin olive oil in all of my recipes unless stated otherwise.
    • I always use Himalayan sea salt or Celtic sea salt, unless otherwise noted.
    • The majority of my recipes are strict AIP or include notations for reintroductions. However, while I make every effort to label non-AIP ingredients and recipes sometimes, they slip past me. If you have questions, please ask in advance.

    Did you make this recipe? I love hearing your thoughts on my recipes so please rate and comment below.

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    Reader Interactions

    Comments

    1. Natalie says

      November 21, 2021 at 3:33 am

      These look like a really fun treats. I’m not seeing any information about the flour blend. Maybe I’ve missed it in a previous post or this one. Is there a link somewhere to where to make or buy it?

      Reply
      • Beth says

        November 23, 2021 at 9:35 pm

        Whoopsie! I have added links to the flour and to the cereal.

        Reply

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    Beth Chen from Bon Aippetit

    Hey I'm Beth!
    If you're looking for AIP, Paleo or Allergy friendly recipes then you've come to the right place. Here you'll find lots of nutritious and delicious recipes with the occasional clean living lifestyle tips. Just because you have food restrictions doesn't mean that you can't enjoy life. BON AIPPETIT!

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