Yum, yum, and yum… not much else to say.
Ingredients
For the crust
- 1 1/2 cups almond flour
- 1/2 cup defatted peanut flour
- 1 cup SweetEs fusion sweet
- 1 tsp vanilla extract
- 4 Tbsp butter 1/2 stick
- 4 oz cream cheese
- 2 large eggs
- 1/2 tsp mineral salt
For the topping
- 2 Tbsp Nutiva buttery coconut oil
- 2 cups chopped nuts- any combination (I used almonds, pecans, sunflower seeds)
- 1 cup large flaked unsweetened coconuts
- 1/4 tsp mineral salt
- 1/2 cup SweetEs fusion sweet
- 3/4 cup Lilys chocolate chips
For the Sauce
- 1/2 cup heavy cream
- 4 Tbsp butter
- 1/8 tsp mineral salt
- 1/2 cup SweetEs fusion sweet
- 1 tsp vanilla extract
- 1 tsp caramel extract
Instructions
- Make crust by placing ingredients in mixing bowl and mixing with hand mixer until just combined
- Spray or grease a 13x9 pan really well. Spread batter evenly in pan using a spatula to spread to the edges.
- Place in 350 degree oven- bake 15 minutes
- Make nut topping by placing oil in large skillet, and heating over med high for a minute or so. Add all other topping ingredients, except chocolate chips, and mix well to coat.
- Turn stove to med low and continue toasting for 2-3 minutes. Remove from heat, set aside
- Make Caramel sauce by placing all ingredients, in saucepan over high heat. Whisk continually and bring to a rolling boil. Let cook3-4 minutes remove from heat.
- Remove crust from oven, (do not turn off) top with nut topping mixture and chocolate chips, then pour caramel sauce evenly over the top of nuts
- Return to oven for 5 minutes
- Cut into 16 pieces
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So is it one or two teaspoons of vanilla & caramel extract in the topping?
Sorry, Vicki (Kate here)… the last 2 ingredients got duplicated. It’s fixed now!
It looks like there are Chocolate chips on top?.. not in recipe… so if there are, how much to use? Thank you
You are correct. So many moving parts to this one, sorry I missed that. Recipes has been edited to include the chocolate chips now. 🙂