Name: Salted Caramel Chocolate Coconut Bars
Ingredients: 1 and 1/2 cups shredded, unsweetened coconut (like this); 1/2 cup coconut oil (like this), melted; 2 TBS raw honey; 1/2 cups coconut butter (like this), melted; 1 TBS coconut, melted; 2 TBS full fat coconut milk (where to get BPA and additive free coconut milk); 1 TBS raw cacao powder (like this); 1 TBS raw honey; 1 can full fat coconut milk (where to get BPA and additive free coconut milk); 1/2 cup raw honey; 2 TBS coconut palm sugar (I use this one); 2 TBS ghee (like this); 1 tsp vanilla extract; 1/4 tsp unrefined sea salt ( I use this one); 1 tbsp grass fed gelatin (like this)

Ingredients

Scale

COCONUT LAYER:

1 and 1/2 cups shredded, unsweetened coconut (like this)
1/2 cup coconut oil (like this), melted
2 TBS raw honey

CHOCOLATE LAYER:

1/2 cups coconut butter (like this), melted
1 TBS coconut, melted
2 TBS full fat coconut milk (where to get BPA and additive free coconut milk)
1 TBS raw cacao powder (like this)
1 TBS raw honey

CARAMEL LAYER:

1 can full fat coconut milk (where to get BPA and additive free coconut milk)
1/2 cup raw honey
2 TBS coconut palm sugar (I use this one)
2 TBS ghee (like this)
1 tsp vanilla extract
1/4 tsp unrefined sea salt ( I use this one)
1 tbsp grass fed gelatin (like this)

GARNISH: unrefined sea salt

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Instructions

START WITH THE CARAMEL:

Combine all caramel layer ingredients, EXCEPT FOR GELATIN, in a thick-bottomed small sauce pan. Heat to a gently simmer, whisking to thoroughly combine. Allow to simmer for 25 minutes, undisturbed. (This is where you prepare the other 2 layers)

FOR COCONUT LAYER:

Line an 8×8 baking dish with unbleached parchment paper. Mix melted coconut oil and honey together in a small bowl. Pour over shredded coconut and mix until thoroughly combined. Press mixture firmly into bottom of lined pan. Place in freezer FOR 10 minutes to harden.

FOR CHOCOLATE LAYER:

Combine melted coconut butter and coconut oil in a small bowl. Add the rest of the chocolate layer ingredients and mix until creamy smooth. Spread over coconut layer. Place into freezer for 10 minutes to harden.

AFTER SIMMERING CARAMEL FOR 25 MINUTES:

Continue to let caramel mixture simmer for another 5 minutes and stir the mixture with a wooden spoon. It should have reduced and thickened a bit. Turn off heat. Sprinkle in 1 tsp of good quality gelatin and whisk until gelatin is completely dissolved.
Remove baking dish with coconut and chocolate layer from the freezer and pour the caramel/gelatin mixture on top. Place into fridge for at least 2 hours to set.
Remove from baking dish by pulling up on the sides of the parchment paper. Cut into desired sized squares.
Sprinkle with sea salt.