“Chocolate” Topped Caramel Coconut Cookie Bars….the star of today’s post. These are SOOOO good. A chewy bottom crust on the bottom is topped with a shredded coconut caramel layer sweetened with dates and maple syrup. The whole bar is brought together with a thin “chocolate” layer made from carob and coconut oil (cocoa powder can also be used here). These “Chocolate” Topped Caramel Coconut Cookie Bars are great to satisfy any coconut and chocolate lover’s sweet tooth.
In a medium bowl combine the coconut flour, arrowroot starch, coconut sugar, sea salt, and gelatin. Mix well until all parts evenly distributed.
These bars will keep longer if stored in the refrigerator.
If the crust is too chewy, add in more coconut flour or a mixture of equal parts coconut flour and arrowroot starch to get a drier crust.
If desired, the chocolate layer can be put directly on top of the crust layer instead of being on top. If you do this, bake the crust longer, spread out the chocolate layer and then put the coconut on top. Baking a second time is not necessary.