Chocolate Caramel Cookie Dough Bars

Chocolate Caramel Cookie Dough Bars | VG | GF | RSF |

Ingredients

Cookie Dough ~

• 1 cup oat flour

• 1/4 cup cashew butter

• 3 medjool dates (pitted)

• 2 tablespoons unsweetened cashew milk (or non dairy milk of choice)

• 1 teaspoon vanilla extract

• 1/4 teaspoon salt

• 1/4 cup dark chocolate chips

Caramel ~

• 10 medjool dates (pitted)

• 5 tablespoons unsweetened cashew milk (or non dairy milk of choice)

• pinch of salt

Chocolate ~

• 1/4 cup melted cacao butter

• 2 tablespoons cacao powder

• 1 tablespoon date syrup (or maple syrup)

Instructions

1. Start by making the cookie dough base. In a food processor, add the oat flour, cashew butter, dates, cashew milk, vanilla, and salt. Pulse until a dough begins to form. Mix in the chocolate chips and press the dough into a glass dish or a loaf pan. The thickness of the bars will depend on the type of dish you decide to use. I used a rectangular glass container but anything that will allow you to press the dough into a compact layer will work.

2. Put the cookie dough base into the freezer while you make the caramel layer. In a high speed blender or small food processor, add in the pitted medjool dates, cashew milk, and pinch of salt. Blend until you get a creamy but thick consistency. Spread the caramel over the cookie dough layer and put back into the freezer while you make the chocolate.

3. Melt 1/4 cup of cacao butter in the microwave or over the stove. Mix in 2 tablespoons of cacao powder and 1 tablespoon of date or maple syrup. Add more sweetener if desired, but the caramel and cookie dough layer are already fairly sweet from all of the dates. Pour the chocolate over the caramel layer and place in the fridge until the chocolate has completely hardened.

4. Cut into bars or squares and enjoy! Top with a sprinkle of pink himalayan salt if desired.