I promised you all that I would share this recipe from my cookbook Against all Grain if it won in the Paleo Magazine Best of 2013 Treat category and it did! I also won Best New Cookbook, which I am so excited about! So all of you without the book, it’s your lucky day! If this recipe doesn’t make you have confidence to go and grab a copy, I don’t think I’ll ever win you over!
These bars take a little work as every layer has to be prepared separately, but they are so worth the time and effort. An egg-free graham cookie crust is the base for a layer of rich chocolate ganache, followed by caramel sauce, then chopped walnuts, coconut cream, shredded coconut, and finally more chocolate. You can make the crust and caramel sauce the day before to save time, and there’s also nut-free adaptation notes in the book on page 266.