plant based, oil free, dairy free, gluten free

We had magic Christmas bars when I was a kid. I loved them a lot. I found This great recipe from dreenaburton.com called Hello Vegan Bars. They turned out so good. I only changed one thing in the crust. I used Almond butter instead of coconut oil.

• Caramel topping
• 1 cup full fat coconut milk (refrigerate and use the thick cream)
• 2 Tablespoons arrowroot flour or cornstarch
• 3/4 unrefined sugar (i used coconut)
• 1/8 teaspoon sea salt
• 1 teaspoon pure vanilla

• Base:
• 1 1/2 cups oat flour
• 1/2 cup unsweetened shredded coconut
• 1/4 rounded teaspoon sea salt
• 3 tablespoons brown rice syrup or pure maple syrup
• 2 tablespoons nut butter

• Toppings:
• 1/3-1/2 cup non dairy chocolate chips
• 1/3 cup pecans, chopped
• 1/3 cup unsweetened shredded coconut
• couple pinches sea salt

• Instructions:
• preheat oven to 350 and line a square pan with parchment paper

• Caramel: whisk half the milk and arrowroot or cornstarch in a saucepan. Add the rest of the caramel ingredients. Whisk frequently while cooking over medium high heat until it boils. Remove from heat. Put in a bowl to cool.
  
• Base: combine the oat flour, coconut, salt, brown rice syrup and nut butter. Mix together until it can stick. Press into bottom of lined pan.
  
• Pour the cooled caramel over crust. Sprinkle toppings over the caramel and then bake for 20 minutes
• Cool on rack and then in fridge before cutting if you can wait!