Dark Chocolate Turtle Bars

So I saw this recipe in the NY Times and thought I would try to adapt it to be healthier and vegan. And what do you know? It worked on the first try! Here is what I did. You’re welcome!

Makes 16 bars

For the shortbread crust:

5 tablespoons extra virgin olive oil

1 1/4 cups sprouted whole wheat or whole wheat pastry flour

1/3 cup coconut sugar

pinch sea salt

1 cup coarsely chopped nuts: pecans, walnuts, pistachios are best

For the caramel:

1/2 cup extra virgin olive oil

1/2 cup brown rice syrup

2 teaspoons pure vanilla extract

For the topping:

1 cup non-dairy, dark chocolate ships

Preheat the oven to 350 F and lightly oil a 9 x 9-inch square pan. Cut parchment paper to fit the bottom of the pan, but hang over two sides. Brush the parchment lightly with oil and be sure to oil the sides of the pan.

Make the crust: Mix together oil, flour, coconut suger and salt, using an electric mixer to create the texture of wet sand. Spoon the crust into the prepared pan and press it firmly and evenly to create the bottom crust. Spread the nuts across the surface of the crust.

Make the caramel: Bring the olive oil and rice syrup to a rolling boil for 1 minute. Do not overcook it. Remove from heat; whisk in vanilla and spoon evenly over the nuts and crust. Bake for 20-22 minutes, until the caramel is bubbling and the nuts are golden.

When the pan comes out of the oven, immediately sprinkle chocolate chips over the top, covering completely. Wait five minutes and using a spatula, spread evenly to cover the nuts. Allow to stand for at least 3-4 hours or until the chocolate is completely set before cutting into squares. You can use the parchment paper overhang to lift the bars from the pan to a cutting board.

The bars will keep, in a sealed container for about a week.