A fan favorite. —EvE
MAKES 7 TO 8 BARS
COOKIE LAYER
½ cup (56 g) coconut flour
½ cup (50 g) almond flour
¼ cup (60 ml) maple syrup
Pinch of Himalayan salt
1–2 tbsp (15–30 ml) melted coconut oil, if needed
CARAMEL LAYER
¾ cup (130 g) pitted dates
¼ cup (45 g) cashew butter (or peanut butter)
3 tbsp (45 ml) water, or more as needed
Pinch of Himalayan salt
2 tbsp (28 g) coconut oil
CHOCOLATE COATING
⅓ cup (80 ml) melted coconut oil
¼ cup (27 g) cacao powder
¼ cup (60 ml) maple syrup
1 tsp vanilla extract
Stir together the ingredients until slightly crumbly and moist. It should hold its shape when pressed between two fingers. If it’s still too crumbly, add some coconut oil (or water). Press it into the bottom of a lined bread loaf pan. Place it in the freezer.
FOR THE CARAMEL
Soak the dates in warm water to cover for 10 minutes (then keep this water for the recipe). Blend all the ingredients until smooth, thick and caramel-y! It should taste amazing. Spread it evenly onto the cookie layer and place it back in the freezer until solid. It will take a couple hours to harden up.
FOR THE CHOCOLATE
Whisk the ingredients together until you have liquid chocolate. Yummm. Take your caramel-cookie concoction out of the freezer and slice it with a sharp knife into bars. Drizzle the chocolate over the bars, or dip the bars in the chocolate. It’s up to you. I drizzled. Keep them in the freezer and enjoy whenever!