Salted Caramel Cookie Dough Fudge

Salted Caramel Cookie Dough Fudge | VG | GF | RSF |

Ingredients

• 1/2 cup tahini

• 1/2 cup date caramel (1/2 cup medjool dates + 1/2 cup water blended together)

• 3 tbsp salted caramel maple syrup

• 3 tbsp coconut flour

• 1 tbsp coconut oil

• 1/2 tsp vanilla extract

• pinch of salt

• chocolate chips (as many as your heart desires)

Instructions

1. In a high speed blender, add in the pitted medjool dates and water. Blend until smooth.

2. In a large bowl, add in the tahini, date caramel, maple syrup, coconut oil, vanilla, and salt. Stir to combine well and then mix in the coconut flour. Fold in the chocolate chips.

3. In a parchment lined glass container or loaf pan, press the mixture into an even layer. Place in the freezer for a few hours or overnight. Cut into squares and enjoy! Keep stored in the freezer.