- 2 1/2 cups almond flour
- ½ cup arrowroot powder
- 1 egg
- 1/4 cup coconut oil (melted, at room temp)
- 1/3 cup maple syrup
- ¼ cup cashew butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3 tbsp coconut sugar
- 1 tbsp arrowroot powder
- 1 ½ cups chopped pears (peeled)
- ¼ cup chopped hazelnuts
- ½ cup coconut sugar
- 2 teaspoons arrowroot powder
- ½ cup coconut sugar
- 5 tbsp coconut cream (the thick white part in a can of coconut milk or buy coconut cream)
- ½ tsp vanilla
- ½ tsp salt
- ½ cup organic powdered sugar
- Preheat the oven to 375 degrees.
- Place parchment paper on the bottom of the 8×8 pan that hangs over the side of the pan. (This is to make it easier to remove the bars)
- In a medium bowl, stir together almond flour, ½ cup arrowroot powder, egg, coconut oil, maple syrup, cashew butter, vanilla and salt and mix to combine evenly.
- Pat ⅔ of the dough evenly into the bottom of the prepared pan and bake for 10 minutes then remove from the oven.
- Take the remaining ⅓ of the dough and add in 3 tablespoons of coconut sugar and 1 tablespoon of arrowroot powder.
- In another bowl, stir together the chopped pears, hazelnuts, 1/3 cup coconut sugar and 2 teaspoons arrowroot powder. Toss to combine.
- Spoon the pear mixture evenly over the bottom crust.
- Crumble the remaining dough over the pear filling layer.
- Bake in a preheated oven for 30-35 minutes, or until the top is slightly golden brown.
- While the bars are baking, make the glaze.
- In a small saucepan combine ½ cup coconut sugar and 5 tablespoons of coconut cream and place over medium high heat, stirring constantly. Bring it to a boil then reduce the heat to a simmer and cook for another 2 minutes while still stirring constantly.
- Transfer to a glass jar or bowl and stir in ½ tsp vanilla and ½ tsp salt, then place in the fridge to cool for about an hour.
- Once caramel is cool, remove, add in the powdered sugar and stir to combine. If the glaze is too thick add 1 tsp of water.
- Pour about 1/2 the glaze (or as much as you want) over the cooled bars and cut into squares. I recommend refrigerating until ready to serve.
- Note the salted caramel recipe makes about twice as much as you need to drizzle on the bars. Save the rest!