Ingredients
Scale
- 1 can (13.5 oz of solid coconut cream (discard liquid))
- 1/2 cup almond butter (cashew butter, or peanut butter)
- 1/4 cup coconut sugar
- 12 tbsp caramel
- 2 cups melted dark chocolate
Instructions
- In a blender, blend solid coconut cream, almond butter, and coconut sugar until smooth.
- Place silicon molds on a baking sheet and fill each cavity with the mixture, leaving some space at the top.
- Add 1 tbsp of caramel to the center of each filled cavity.
- Freeze until firm, about 4-6 hours.
- Dip each frozen bar in melted chocolate and return to the baking sheet.
- Freeze for an additional 30 minutes before serving. Sprinkle with flakey sea salt if desired.
Notes
- Utilize a blender for thorough mixing.
- Opt for silicon molds for that perfect Klondike bar shape.
- Experiment with different fillings like caramel, chocolate syrup, or nutella.
- Work quickly when dipping bars to prevent melting.
- After dipping, place bars on parchment paper.
- Enhance flavor with a sprinkle of flakey sea salt.