Amaaazing Maca Caramel Bars

Ok, so these bars are fabulous. With a crunchy fig and pepita crust, a gooey caramel center, all topped with dark delicious chocolate they are a decadent treat. Made with activated pumpkin seeds and sunflower seeds they are raw, vegan, gluten-free and nut-free. Plus I included a few superfoods like maca & milk thistle seed! 

Maca

Not only does its malty flavor make the perfect caramel, this potent root nourishes the body and balances the endocrine system.  A powerful adaptogen, maca can help each body differently based on its specific needs. Native to the Andes mountains of Bolivia and Peru maca has long been used as a superfood to energize naturally, balance hormones, and increase fertility. It is loaded with vitamins and minerals including B, C, D, and E, iron, potassium, copper, magnesium, selenium, phosphorous & calcium.

Milk thistle seed

I added a bit of ground milk thistle seed to the crust because of its detoxifying properties. Milk thistle will boost the health benefits of this treat without altering the flavor much, though it's not essential to the recipe (and you can still make the bars if you don't have it on hand). Milk thistle seed contains the liver-protecting compound known as silymarin that actively repairs liver cells damaged by alcohol and other toxic substances by stimulating protein synthesis. Silymarin also seems to encourage liver cell growth and has antioxidant properties.

Maca Caramel Bars

with fig & pepita crust + dark chocolate

For the crust:

• 1 cup figs, roughly chopped
• 5 medjool dates
• 1 cup pepitas, soaked and dried if possible
• 3/4 cup sunflower seeds, soaked and dried if possible
• 2 Tbsp. ground flax seed
• 2 Tbsp. ground milk thistle seed (optional)
• pinch sea salt
• 2-3 Tbsp. water, as needed

For the maca caramel:

• 12 medjool dates
• 3 Tbsp. raw tahini
• 2 Tbsp. coconut oil, melted
• 1-2 Tbsp. maca powder
• seeds from 1/2 a vanilla bean
• 1 tsp. vanilla extract
• pinch sea salt

For the dark chocolate

• 3/8 cup coconut oil, melted
• 3/8 cup raw cacao butter, melted
• 3/4 cup raw cacao powder
• 3-4 Tbsp. maple syrup
• pinch sea salt

For the crust, begin by placing the figs in a food processor and grinding into a paste. Add the dates and then the rest of the ingredients except for the water and process until the mixture begins sticking together. Add water one tablespoon at a time just until the mixture begins to form a ball that holds together well. Press the crust mixture into a parchment lined brownie pan and set in the freezer. 

For the caramel, place the dates in a food processor and blend until smooth. Add the tahini and coconut oil, followed by the rest of the ingredients and keep processing until the caramel gets really smooth and sticky. Remove the crust from the freezer and use a spatula to spread the caramel evenly over the crust. Return pan to the freezer.

For the chocolate, melt the coconut oil and cacao butter in a bowl placed over a second bowl filled with hot water. When melted, sift in the cacao powder and whisk in the rest of the ingredients, stirring until smooth and well blended. Remove the pan from the freezer and spread the chocolate over the caramel layer. Return to the freezer for about 10 to 15 minutes to fully set. Slice with a sharp knife and enjoy!