(Paleo) Banana Caramel Bites

Did you know that creamer is not just for coffee? You can also use it to make decadent treats like these paleo-ish, vegan, and gluten-free banoffee bars! The Coconut Cloud Vanilla Creamer helps create the gooey caramel layer on top of the simple shortbread crust. Finish it off with chocolate and you have a dreamy dessert!

Ingredients for Banana Caramel Bites:

Shortbread:

• 1 cup almond flour
• 1/4 cup coconut flour
• 2 tbsp maple syrup
• 3 tbsp melted coconut oil
• pinch of salt

Caramel:

• 1 can full-fat coconut milk
• 1/2 cup coconut sugar
• sea salt
• 1 packet of vanilla coconut cloud creamer - 1 mashed ripe banana
• 1 banana (sliced for layering on shortbread, not in caramel)

Chocolate (courtesy of @beamingbaker):

• 3 tablespoons coconut cream
• ¼ cup paleo vegan chocolate chips

Directions:

For Shortbread:

1. Mix the shortbread ingredients until the mixture is crumbly but holds its shape.
2. Spread and tightly pack on a lined 9x9 pan. Poke a few holes with a fork.
3. Bake at 350 for 10 minutes. Remove and allow to cool on wire rack.

For Caramel:

1. Combine coconut milk, coconut sugar and salt in a saucepan over medium-high heat. Carefully bring to a boil then immediately lower the temperature to a light simmer. Simmer for 30-40 minutes, stirring occasionally.
2. Once the sauce has turned a dark amber & has thickened to coat the back of a spoon, remove from the heat and stir in the creamer, a mashed banana & a bit more salt to taste.
3. Allow the caramel to cool, nearly to room temperature.
4. Layer sliced bananas over the cooled shortbread. Pour caramel over the bananas and pop bars in the freezer until caramel layer has hardened.

For Chocolate:

1. Add chocolate ingredients into a microwave safe bowl. Heat up in 15-20 second increments until slightly melted (maybe 2-3 increments) and stir in between increments. Stir until smooth.
2. Pour atop hardened caramel & shortbread bars. Pop bars back into the freezer until hardened. These bars are delicious out of the freezer, but they’re also good softened in the fridge ( a little messier but so decadent)!

Recipe by Beija Faira.

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