Ingredients

Bottom Layer (Crust)

• ¾ bag of Forij Vanilla Almond granola (8oz)
• 1/3 cup coconut oil

Caramel Layer

• ½ cup almond butter (sub any nut butter)
• ¼ cup coconut oil
• ¼ cup maple syrup
• 1 tsp vanilla extract
• Pinch of sea salt

Chocolate Layer

• ½ cup chocolate chips
• 1 tbsp coconut oil

Toppings

• Forij Vanilla Almond granola
• Pinch of sea salt

Directions

1. Line a 9x5 baking loaf pan with parchment paper. In a food processor, pulse granola and coconut oil until a coarse meal forms. Transfer to the pan and create an even layer. Place in the freezer while you prep the caramel layer.

2. Combine all caramel ingredients in a small saucepan over medium-low heat and continuously whisk until all ingredients liquify and you begin to notice the sauce thickening. Do not walk away from the sauce as it can easily burn! Remove from the burner and cool completely.

3. Once cool, pour onto granola crust and place in the freezer while you prep the chocolate layer. In a small bowl, combine chocolate and coconut oil and microwave for 20-30 seconds. Once cooled, pour over the caramel layer, top with remaining granola and place in the freezer for 30 minutes to harden.