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Jar with caramel inside labeled Caramel
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Salted Caramel Crispy Bars
Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr 20 mins
 
Cuisine: Dairy Free, Gluten Free
Servings: 20 servings
Ingredients
  • 5 cups Sweet Mochi rice cakes, crushed or substitute for a plain brown rice cakes
  • 1 cup Ground almonds or almond flour
  • 1/4 cup Coconut cream, full fat from a can
  • 1/2 cup almond, sunflower or peanut butter
  • 3/4 cup pure maple syrup
  • 1/4 cup coconut oil
  • 1 teaspoon Vanilla extract
  • 1 teaspoon coffee extract optional
Instructions
  1. Place crushed rice cakes and ground almonds in a bowl. When crushing rice cakes, leave some larger pieces. Melt coconut cream, nut butter, maple syrup, coconut oil in a bowl over a double boiler, over medium heat. Stir until everything is melted and combined. Remove bowl from heat, add in vanilla and coffee extract, stir to combine. Gently combine coconut cream mixture with crushed rice cakes until they are fully coated.
  2. LIghtly grease 8 x 8 " glass or metal pan with coconut oil. Place rice cake mixture into pan. the mixture will be very thick and sticky. Place a piece of parchment paper over the top of rice cake mixture and use hands to firmly even out and press down into the pan. Cover pan and place in the refrigerator for 1 hour to firm up.
Recipe Notes

A note about coconut cream:  purchase coconut cream in a can or full fat coconut milk.  If you use full fat coconut milk, place can in the refrigerator to solidify, open can and scoop out coconut cream from the top, reserve remaining coconut milk for another use.