Paleo Oatmeal Caramelitas

I'm lying, there is no oatmeal in these. Instead, there's almond pulsed in a food processor to the texture of oatmeal. And that nutty flavor just goes amazingly well with caramel. That's right I said caramel. A homemade decadent honey caramel. And chocolate with just a hint of salt. Oh my goodness. These things are to die for. I'm going to forbid myself from making them again, they are just too good to resist. Enjoy them, you've been warned of their addictive qualities.




Paleo Faux-tmeal Caramelitas

Caramel sauce

1/4 cup honey
1/4 coconut sugar
3 tbsp ghee
Pinch of salt
1/2 cup coconut milk

Cookie base

2 cups almond slices, pulses to oatmeal texture
2 cups almond flour
1 tbsp coconut flour
2 tbsp arrowroot
1 tsp baking soda
1/2 tsp salt
1/2 cup ghee
1/2 cup maple syrup
Paleo caramel sauce (recipe above)
3 tbsp tapioca flour
1 cup chocolate chips
1/2 cup chopped pecans (optional)

Caramel sauce instructions-
In small saucepan combine honey, coconut sugar, ghee and salt. Cook over medium high heat to a rolling boil stirring constantly. Boil for 2 minutes. Add coconut milk and return to a boil. Remove from heat and allow to cool.
Assembling the cookie bars-
Preheat oven to 350. In large mixing bowl combine almond slices, almond flour, coconut flour, arrowroot, baking soda, salt, ghee, and maple syrup. Mix until well combined. Press half of the mixture into 9x13. Bake for 10 minutes. Combine caramel sauce with tapioca flour and mix well. When cookie base is removed from oven sprinkle with chocolate chips and nuts. Pour caramel mixture over top. Taking remaining cookie ingredients and crumble over top. Bake for 18-22 minutes or until golden brown. Cool completely in the fridge for several hours or in the freezer for 45 min to an hour. Store in the refrigerator. Serve and enjoy!!!
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