Cocoa Caramel Bars - Healthier Holiday Indulgence Without the Guilt (Recipe Included)

Finally, Christmas desserts I can feel good about eating. Review of Christmas Dessert Freedom Cookbook.

I have had my hands on the e-cookbook "Christmas Dessert Freedom" by Leanne Vogel from Healthful Pursuit for a few months now and I have to admit I was secretly longing for the holidays to give these recipes a whirl.  Hey, I am only human and when I saw the recipes for Tiramisu (yes, you read that right, Tiramisu!), Gingersnaps, Peppermint Bark, Rum Balls, Pecan Pie Bars and the Cocoa Caramel Bars amongst other things, my inner kid and baker suddenly had visions of an afternoon filled with holiday baking and Michael Buble crooning Christmas carols in the background.  But wait, I forgot to tell you WHY I was so excited over Leanne's beautifully organized cookbook with the easy to follow recipes and the festive, gorgeous, huge photos of each dessert (I am a sucker for a good cookbook with a picture for each recipe, every cookbook should be produced this way!).  Christmas Dessert Freedom included a variety of recipes that ranged between dairy-free, egg-free, wheat-free, refined sugar-free, grain-free, gluten-free, soy-free, corn-free, peanut-free and vegan.  Yep, you read that right, allergy free recipes, GUILT FREE holiday treats!

I have whipped a few different recipes from the Christmas Dessert Freedom Cookbook in the last few weeks, each dessert has turned out a tasty treat with visual appeal and rave reviews (and requests for more) from my taste testers, aka my family and friends.  Best of all, since these recipes are right inline with my dietary lifestyle choices I had every ingredient required in the pantry, making it not only easy to prepare but I felt good about making and serving these healthier sweet treats.  Not to worry if your pantry isn't stocked with extra virgin coconut oil, hemp hearts, tahini, or coconut nectar the beauty of these recipes is the ingredients are easily found in your local supermarket or health food store. 

This week I discovered the Cocoa Caramel Bars.....can you say yummy, chocolaty, caramel goodness...caramel and chocolate are just made for each other!  The allure here is this caramel contains no refined sugars or dairy! The picture in the cookbook kept calling out to me, the recipe was easy to prepare (it does require a 12 hour chill time, though) but the result was so worth it. The result, these ooey, gooey, little bars of decadent awesomeness that would stand up to any traditional bar.   I loved these so much I had to ask Leanne if I could share the recipe with you and she graciously agreed, so read on!!  These oh so delicious bars will definitely make a wonderful dessert to take to friend's house, office party, cookie exchange or an impressive addition to any holiday table! Best part people will have no idea they are indulging with a healthier treat!  Hope you love them as much as I do!

Give the gift of dairy-free caramel this season with a batch of these super-indulgent dessert bars. 
Chocolate, caramel...you can't go wrong! 

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Cocoa Caramel Bars
Makes: 16 Squares                     Prep Time: 20 minutes                       Cook Time: 12 hours (chill)
Recipe Artist: Leanne Vogel      Cookbook: Christmas Dessert Freedom E-Book                

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Ingredients 
(Remember to use organic ingredients when possible)

For the Base:
1/4 cup extra-virgin coconut oil, melted
1/3 cup cocoa powder 
1/4 cup coconut nectar
1 teaspoon pure vanilla extract
1 cup finely shredded unsweetened coconut
1/2 cup hulled hemp seeds

For the Caramel Layer:
1 cup tahini or sunflower seed butter
1/2 cup coconut nectar
1 tablespoon pure vanilla extract

For the Top:
1 ounce semi-sweet dairy-free chocolate

Directions

1.  Line a 8x8 pan with parchment paper across both sides for easy lifting.  Set aside.

2.  For the bottom layer: Add melted coconut oil to a large bowl. Slowly drop in cacao powder, whisking as you go.  When all is added and clumps are gone add coconut nectar and vanilla.  Whisk until incorporated. Add shredded coconut and hemp seeds.  Mix with a spoon or your hands, until everything is covered in chocolate.  Press mixture evenly into prepared pan and transfer to the freezer to cool.

3.  Next, prepare the caramel layer: Add the tahini, coconut nectar and vanilla to a saucepan and heat on low heat for 1-2 minutes, just until incorporated.  You DO NOT want the mix to boil, just get it hot and continue to stir until the mixture begins to hold together slightly. Remove the pan from the freezer, top the base with caramel and even out with a spoon.  Place back in the freezer.

4.  To prepare the top layer: Add water to a large saucepan, cover and bring to a boil.  Add chocolate to a heatproof bowl and set the bowl over top of the saucepan.  Reduce heat to medium-low.  Keep the bowl over top of the saucepan until all chocolate is melted, about 5 minutes.  Once melted, take out the bars from the freezer and drizzle the melted chocolate over top.

5.  Cover pan and freeze for at least 12 hours

Can be stored in the fridge for up to 5 days or freezer for up to 1 month.

Christmas Dessert Freedom Cookbook is a 35-page, full-colour PDF digital/ebook with paleo, vegan & gluten-free dessert recipes that will motivate you to celebrate a guilt-free Christmas. Rum balls, Tiramisu, Peppermint Patties and all. Your friends and family will be blown away with your dessert skills, and you can rest easy knowing that everything you are enjoying this holiday season is a healthier sweet treat! To learn more  about recipe artist Leanne Vogel, Christmas Dessert Freedom or to get your own copy click here! 

The PDF digital/e-book cookbook is immediately accessible after purchase.  I am a little traditional and love flipping through a cookbook, reading the recipes and looking at the pictures, for an added treat or to give the cookbook as a gift, once purchased simply print out in colour on a heavier weight paper ( I used 32lb, bright white 98) and take into your local office supply store like Staples and have them bound the book!

Happy Holidays!
Mary
xo