I love to inspire people in the kitchen and so I don’t often talk about recipe failures. However, I make many with all the experimenting that I do! The first round of making this recipe was a complete failure. The thing about baking is that it takes focus, attention to detail and respect for the right proportion of ingredients. It’s also why baking is so enjoyable too!
This recipe is free of grain, dairy and refined sugars and instead uses almond flour and coconut palm sugar. Well, the second round turned out super yummy! After two tries, I realized the key to this recipe is taking the time to make the coconut-based caramel sauce that holds the bars together. These bars are worth the effort!
Inspiration – Bake From Scratch magazine