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Chewy Vegan Date-Caramel Cookie Bars

Prep Time15 minutes
Cook Time20 minutes
Course: Dessert

Ingredients

Almondflour Crust

  • 1 /2 tbsp almond flour
  • 2-3 Dates for sweetness
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 2 tbsp coconut oil

Caramel layer

  • 1 cup fresh dates pitted
  • 1/4 cup unsweetened cashew butter or almond butter
  • 3 tbsp unsweetened almond milk
  • 1/4 tsp salt
  • 1 tsp vanilla extract

Chocolate layer

  • 1/2-3/4 cup vegan dark chocolate chips
  • 1/4 cup peanuts chopped

Instructions

To Make the Crust

  • Preheat the oven to 350° F.
  • Combine all the crust ingredients into a food processor, including the flax egg.
  • Pulse food processor until the mixture becomes a dough and it is nicely combined.
  • Press the mixture into an 8x8 baking tray (line with parchment if it is easier) .
  • Bake for around 20 minutes, until the crust is golden-brown and crispy.
  • Allow to cool for at least 15 minutes.

To Make the Caramel

  • While the crust is baking combine the caramel layer into a cleaned food processor: dates, cashew butter, almond milk, salt and vanilla extract.
  • Blend until it becomes a smooth caramel. You will find it hard not to eat this with a spoon!
  • Spread this caramel on the shortbread once it is out of the oven and cooled

To Make the Chocolate Layer

  • Chop up 1/4 cup of peanuts.
  • Lightly toast them on a pan (optional)
  • On the stovetop, create a double boiler by filling a pot with a few inches of water, and placing a bowl on top, ensuring that the bowl is not touching the water.
  • Add the chocolate and coconut oil to the bowl and stir until it is melted. (You could also do this in the microwave)
  • Spread the chocolate on top of the caramel, followed by the peanuts.
  • Allow to set in the refrigerator for at least 1 hour!

Notes

  • Store in the refrigerator for a longer shelf life. 
  • Feel free to use a nut butter of choice!
  • The peanut layer on top is optional!