For the Crust:

2/3 cup almond flour

1/2 cup coconut flour

1/2 cup coconut oil, melted

2-4 tbs honey or pure maple syrup

1/2 tsp salt

1 tsp cinnamon

For the Pear Filling:

2 cups diced pears – about 6-8 medium-sized peeled pears

2-4 tbs honey or maple syrup

1 tsp cinnamon

1/2 tsp ground cloves

1/4 tsp allspice

1/4 tsp nutmeg

1/4 tsp salt

1 tbs arrowroot starch (mixed with about 1/4 cup water)

For the Caramel Layer:

1/4 cup coconut sugar

1 tbs coconut oil

1/4 cup almond butter

1 cup full fat coconut milk

1 tsp pure vanilla

For the Crumb Topping:

1/3 cup walnuts or pecans, chopped

1/4 cup unsweetened coconut shreds

1 tsp cinnamon

2 tbs maple syrup or honey

Begin by peeling and dicing your pears, try not to eat them as you go! Then, heat a medium-sized saucepan over medium heat and add coconut oil followed by pears.

Stir pears around until coated with oil and allow them to slowly cook down. Then sprinkle in dry seasonings and sweetener or choice.

Turn the heat down to medium-low and allow the pears to cook down for about 10 minutes, stirring them occasionally. Before you add the arrowroot, start working on your crust. Preheat your over to 300F and line an 8×8 baking dish with parchment paper.

Mix all the crust ingredients together in a medium bowl then pat the mixture down evenly into your baking dish. Pop this in the over and cook for about 15 minutes or until it’s lightly browned and hardened a bit.

Remove crust from oven when done and set aside to cool. Hopefully, you’ve been checking in with your pears meanwhile and watching them cook down into a delicious filling.

When the pears have started to make their own liquid and have become fully cooked, pour in the arrowroot and water mixture and stir together well. The filling with thicken and continue to do so after you take it off the heat. Let it cool to the side while you prepare the rest of the recipe.

Next, start the caramel layer. Heat a small saucepan over medium heat and add the coconut sugar. Stir the coconut sugar around a bit, it will slowly start to melt, but don’t let it burn! Then stir in the coconut oil and the almond butter and mix. Now, add the coconut milk and mix to combine everything, a whisk works great for this. The mixture will probably be bubbling and start to thicken, this is good! Continue to let it cook for about 3 minutes, or until it’s thick enough to stick to a spoon, then remove it from the heat and stir in the vanilla. Let cool.

Finally, make the crumb topping. In a small bowl, stir all the ingredients together then either bake them in the oven at 350F on a baking tray for about 8 minutes or toast them in a skillet over medium-high heat. Whichever option you choose, just be sure they don’t burn, it can happen very quickly! When crumble is nice and toasty, allow it to cool.

Now, finally, you can start to assemble the bars! Once everything has adequately cooled, pour the pear filling over the crust and smooth over evenly, then pour the caramel layer and smooth and then top with the nut crumb mix!

Allow the bars to cool in the fridge for at least an hour, I let mine rest in the fridge overnight, but I made them quite late. After they have cooled, remove from the pan and slice them into 9 bars or into whatever size you desire. Cover and keep in fridge for up to 5 days, if they last long! Enjoy!