Galleta de sartén con caramelo salado

Ingredientes

• 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

Preparación

1. 1

   Combine coconut oil, almond butter, maple syrup, salt,...: Combine coconut oil, almond butter, maple syrup, salt, and vanilla in a blender or food processor.

2. 2

   Blend for 4-6 minutes until it is a...: Blend for 4-6 minutes until it is a sticky caramel texture. You may have to scrape the sides down several times. You want to blend this long to achieve the texture you are looking for.

3. 3

   Pour 1 cup of the caramel sauce into...: Pour 1 cup of the caramel sauce into a bowl and save the rest for serving.

4. 4

   Add the baking soda and mix until incorporated.

5. 5

   Mix in 2 1/2 cups of the almond...: 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 needed 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). If it is liquidy, add more flour until it is the consistency of a chocolate chip cookie dough.

6. 6

   Stir in the chopped chocolate.

7. 7

   Spread the dough evenly in a 10" skillet....: Spread the dough evenly in a 10" skillet. I find that clean hands works best for this.

8. 8

   Bake in a 350 degree oven for 10-13...: Bake in a 350 degree oven for 10-13 minutes until set.

9. 9

   Serve with your favorite ice cream (I love...: Serve with your favorite ice cream (I love coconut milk ice cream) and a drizzle of the left over caramel.