3/4 cup blanched almond flour
1/2 cup coconut flour
1/4 cup arrowroot flour
1 pinch fine sea salt
1/2 cup maple syrup
1/4 cup coconut oil,, melted and slightly cooled
1 large egg white
1 cup dark chocolate chips, or chunks, divided, plus more for garnish
3/4 cup pecans, roughly chopped
1/2 cup unsweetened shredded coconut,, plus more for garnish
2/3 cup homemade caramel sauce
Preheat the oven to 350°F. Lightly grease an 8″x8″ square baking pan and set aside.
PREPARE THE CRUST
In the bowl of a food processor fitted with the «s» blade, pulse the almond flour, coconut flour, arrowroot flour, and salt several times, until combined.
Add the maple syrup, oil, and egg white and process until the dough comes together in a ball.
Press into the bottom of the prepared pan to form a firmly-packed layer.
Cover with parchment paper, then weigh the parchment down with rice, dry beans, or pie weights.
Bake for 25 minutes until the edges start to turn golden.
Remove the crust from the oven.
Distribute 3/4 cup of the chocolate over the warm crust. They will melt slightly. (That’s ok, and encouraged.)
Sprinkle the chopped pecans evenly over the chocolate layer.
Add the coconut in an even layer over the pecans.
Distribute the remaining 1/4 cup of chocolate chips around the pecans and coconut.
Pour the caramel sauce evenly over the top of the bars, coating all of the exposed chocolate, pecans, and coconut.
Sprinkle additional chocolate chips and coconut over the top of the caramel layer.
Bake for about about 20 minutes, until the caramel has seeped into the bars.
Cool completely before cutting the bars.