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Salted Caramel Chocolate Pepita Squares

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Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr

Ingredients
  

for the crust

  • 3/4 cup almonds
  • 1 1/2 cup rolled oats
  • 4 1/2 tbsp coconut oil
  • 3 tbsp maple syrup
  • 1 tbsp cocoa powder
  • 1/4 tsp fine grain sea salt

for the coconut caramel

  • 1 can full fat coconut milk
  • 2/3 cup brown sugar

for the toppings

  • 1 cup vegan chocolate chips
  • 1/2 cup raw pepita (pumpkin) seeds
  • 1/2 tsp fine grain sea salt

Instructions
 

for the crust

  • Preheat oven to 350. Line a 9-inch square pan with parchment paper (use two sheets, going opposite ways)
  • Process almonds to a course flour (we use a Magic Bullet), add to medium mixing bowl.
  • Finely process 1/2 cup rolled oats, add to almonds.
  • Pulse 1 cup rolled oats (want to keep majority of oats in tact) and add to almond/oat mixture.
  • Add melted coconut oil, maple syrup and sea salt.
  • Press into parchment lined pan, press firmly and use a pastry roller if you have one.
  • Bake for 10-13min and then let cool.

for the coconut caramel

  • In a medium pot combine coconut milk with brown sugar, whisk and bring to a low simmer over medium heat. Simmer for 12-14 minutes, whisking occasionally until slightly thickened.

to assemble

  • Pour 1 1/4 cup of the cooled coconut caramel over crust, sprinkle chocolate chips, pepita seeds and sea salt.
  • Bake for 30min at 350, let cool for approx. 30min.  Refrigerate overnight before serving or chill in freezer for 1-2 hours.