Name: Pear & Hazelnut Crumb Bars with Caramel Drizzle {Grain Free}
Ingredients: 2 1/2 cups almond flour; ½ cup arrowroot powder; 1 egg; 1/4 cup coconut oil (melted, at room temp); 1/3 cup maple syrup; ¼ cup cashew butter; 1 teaspoon vanilla extract; 1/2 teaspoon salt; 3 tbsp coconut sugar; 1 tbsp arrowroot powder; 1 ½ cups chopped pears (peeled); ¼ cup chopped hazelnuts; ½ cup coconut sugar; 2 teaspoons arrowroot powder; ½ cup coconut sugar; 5 tbsp coconut cream (the thick white part in a can of coconut milk or buy coconut cream); ½ tsp vanilla; ½ tsp salt; ½ cup organic powdered sugar

Ingredients

Scale

Crust:

2 1/2 cups almond flour
½ cup arrowroot powder
1 egg
1/4 cup coconut oil (melted, at room temp)
1/3 cup maple syrup
¼ cup cashew butter
1 teaspoon vanilla extract
1/2 teaspoon salt
3 tbsp coconut sugar
1 tbsp arrowroot powder

Filling:

1 ½ cups chopped pears (peeled)
¼ cup chopped hazelnuts
½ cup coconut sugar
2 teaspoons arrowroot powder

Glaze:

½ cup coconut sugar
5 tbsp coconut cream (the thick white part in a can of coconut milk or buy coconut cream)
½ tsp vanilla
½ tsp salt
½ cup organic powdered sugar

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Instructions

Preheat the oven to 375 degrees.
Place parchment paper on the bottom of the 8×8 pan that hangs over the side of the pan. (This is to make it easier to remove the bars)
In a medium bowl, stir together almond flour, ½ cup arrowroot powder, egg, coconut oil, maple syrup, cashew butter, vanilla and salt and mix to combine evenly.
Pat ⅔ of the dough evenly into the bottom of the prepared pan and bake for 10 minutes then remove from the oven.
Take the remaining ⅓ of the dough and add in 3 tablespoons of coconut sugar and 1 tablespoon of arrowroot powder.
In another bowl, stir together the chopped pears, hazelnuts, 1/3 cup coconut sugar and 2 teaspoons arrowroot powder. Toss to combine.
Spoon the pear mixture evenly over the bottom crust.
Crumble the remaining dough over the pear filling layer.
Bake in a preheated oven for 30-35 minutes, or until the top is slightly golden brown.
While the bars are baking, make the glaze.
In a small saucepan combine ½ cup coconut sugar and 5 tablespoons of coconut cream and place over medium high heat, stirring constantly. Bring it to a boil then reduce the heat to a simmer and cook for another 2 minutes while still stirring constantly.
Transfer to a glass jar or bowl and stir in ½ tsp vanilla and ½ tsp salt, then place in the fridge to cool for about an hour.
Once caramel is cool, remove, add in the powdered sugar and stir to combine. If the glaze is too thick add 1 tsp of water.
Pour about 1/2 the glaze (or as much as you want) over the cooled bars and cut into squares. I recommend refrigerating until ready to serve.

Notes

Note the salted caramel recipe makes about twice as much as you need to drizzle on the bars. Save the rest!