1/2 cup coconut oil
1/2 cup raw almond butter
1/2 cup pure maple syrup
1/2 tsp sea salt
1 Tbsp vanilla extract
1/2 tsp baking soda
2 1/2 cups to 3 cups blanched almond flour, measured after sifting
4 oz chopped dark chocolate
Combine coconut oil, almond butter, maple syrup, salt, and vanilla in a blender or food processor.
Blend for 4-6 minutes until a sticky caramel texture. You may have to scape sides down several times.
Pour 1 cup of the caramel sauce into the skillet. Save the rest for serving.
Add the baking soda and mix until incorporated.
Mix in 2 1/2 cups of the almond flour 1/2 cup at a time.
If the mixture needs more flour add 1 TBSP at a time more until it becomes the consistency of thick cookie dough. (I use Bob’s Red Mills almond flour, and I need 3 cups. But almond flours vary in coarseness and less flour may be needed. Elevation and humidity can also contribute to needing more or less flour)
Stir in chopped chocolate.
Spread the dough evenly in the skillet. I find that clean hands works best for this.
Bake in a 350 degree oven for 10-14 minutes until set.
Serve with your favorite ice cream (I love coconut milk ice cream) and a drizzle of the left over caramel.