add-boxaddarrow-leftarrow-rightcameracheck-markclosecodedeleteediterroreyefood-menumenuprintsearchstar-ratestars-rating
//d28ebfqlcy0ttg.cloudfront.net/images/mastheads/pumpkin-soup-2.jpg

Paleo Hello Dolly Bars

All the beloved flavors of the traditional Hello Dolly bar without any dairy, gluten, or processed sugar. Coconut caramel enrobes coconut, nuts, and dark chocolate that are all nestled atop a gluten-free cookie bar. These are made the night before to allow all of the flavors to marry and caramel to set.

Recipe Tags

?

Example: #Lunch #Sandwhich #BBQ

Cuisine Tags

?

Example: #Spanish #Mexican

Created on

Favorited: 0

Your Rating

Servings: 12

Prep Time: 08:25

Cook Time: 00:35

Main Ingredients

1 can full - fat coconut milk

1/4 cup honey (divided into and cup)

1/3 cup room temperature coconut oil or butter

3/4 cup sifted coconut flour

Dash of sea salt

2/3 cup chopped almonds, walnuts, and/or pecans

3/4 dark chocolate chips

1/2 unsweetened coconut flakes

1/4 melted nut butter

Preparation

1Over high heat, whisk the coconut milk and honey, bringing the mixture to a boil. Continue stirring for one minute, then turn the heat down to medium and simmer until reduced by half (should take 20-30 minutes), stirring occasionally.

2Pour the sauce into ceramic or glass bowl and set aside.

3Heat the oven to 350 to prepare the cookie layer. Line an 8X* with parchment or spray with coconut oil (or both if you're extra cautious like me).

4In a mixing bowl, add coconut oil and remaining honey and whip with hand mixer until smooth. Stir in coconut flour and dash of sea salt. Dough should be soft and easily pressed into the 8X8. Using your fingers, spread it evenly over base of pan.

5Bake for about 10 minutes or until lightly golden and no longer doughy.

6Remove the cookie bar and sprinkle nuts, chocolate and coconut atop. Pour coconut caramel over the mixture. Gently shake the pan to ensure caramel seeps into every nook of the bars.

7Place back in oven and bake for 25-30 minutes, when sides are golden brown.

8Melt nut butter in the microwave until pourable, about one minute. Using a fork, drizzle over top of bars.

9Remove from oven, cool, and cover to allow to set in fridge overnight.

10The next morning (I couldn't wait until a more acceptable time to try them), loosen bars by running a knife along the edge. Then cut into squares and hide in fridge where only you can find them.

Additional Notes

You could easily swap out the nuts for gluten-free pretzels if you still wanted a crunch without the nuts. These are freezer-friendly, too, if you want to keep a treat on hand.

Reviews: 0

Select A Menu

Create A New Menu

Please enter a menu name

This menu name already exists. Please choose a different name

×

Success

This recipe was added to . You can view here or close this window

×

Recipe Embed

Do you have questions or need help embedding recipes? Contact us at info@kulinarian.com


In your blog post, create a "Link" with the text;

Set the link's URL or "href" to the below URL.

The link must include "?embed=link" and any additional parameters

In the footer of your blog (or below your blog post content) add the recipe embed code. This code can be embedded globally on your entire website, for use with all Kulinarian embeds.

You may need to refresh your page or blog post to see the recipe populate.

Detailed Instructions For Site-builders & CMS's

Squarespace

Weebly

Wordpress

×