Gooey Chocolate Coconut Caramel Bars

In a heavy saucepan, heat coconut milk and brown Swerve over medium heat, stirring often. Once coconut milk reaches a boil, turn heat down and let simmer for approximately 30 minutes, until it has reduced by 1/3 to 1/2. You’ll want to stir often. When it reaches a consistency similar to thick sweetened condensed milk or caramel sauce, remove from heat. Add coconut butter and vanilla. Stir well. You should end up with about 1 cup of caramel-colored sweetened coconut milk.

Preheat oven to 350ºF and line an 8×8 pan with parchment. Lightly grease.

While caramel is simmering, mix almond flour, cinnamon, salt and butter. Sprinkle into prepared pan. Use your fingers or a spatula to press dough into an even layer, covering the bottom.

Sprinkle chocolate chips/chunks, almonds and coconut flakes evenly over the crust. (I like to save a small handful to put on top of the caramel sauce). Pour the sweetened coconut milk (caramel sauce) over everything and spread evenly. If you reserved a handful of chocolate, nuts and/or coconut, sprinkle it on top now.

Bake for 25–30 minutes, until lightly browned. Chill in the fridge for about 1 hour or until completely set.

Cut into 9 or 16 squares. Enjoy!