Remember that vegan caramel recipe I shared a little while back? Well I hope you kept it handy because you’re going to need it to make these caramel coconut macaroon bars.

There’s a tiny piece of me that feels guilty for making the first recipe I’m sharing this year something sweet instead of something green, but the remaining part of me that loves any and all things gooey and indulgent is 100% behind this decision and I hope you are too. Happy baking! <3

Caramel Coconut Macaroon Bars

1 cup raw almonds, ground into a fine meal
1½ cups unsweetened shredded coconut
½ teaspoon sea salt
½ cup pure maple syrup
¼ cup coconut butter
2 teaspoon pure vanilla extract

1/2 cup vegan caramel
1/2 cup non-dairy chocolate chips (I use this brand)
1 teaspoon coconut oil

Preheat the oven to 275°F. Grease a baking sheet with parchment paper.

In a large bowl, stir together the almond meal, shredded coconut, salt, maple syrup, melted coconut butter, and vanilla extract until throughly combined. The dough will be thick and sticky.

Spread the dough evenly into a 9x9 pan.

Bake for 15 minutes, then rotate the pan and bake for 10 to 15 minutes more, until the crust is golden around the edges.

Allow to cool completely and then spread the vegan caramel onto the crust.

In the top of a double boiler, melt the chocolate and coconut oil together over low-medium heat, stirring frequently until smooth.

Pour the melted chocolate over the caramel layer. Freeze the bars for 10 to 15 minutes, or until the chocolate has hardened.

Store leftover bars in an airtight container in the fridge for up to 1 week.