These sweet and salty Chocolate Caramel Cookie Bars are the perfect dessert that are made with clean ingredients! They are gluten free, vegan and lower in sugar.
Extra Tips: Chocolate Caramel Cookie Bars
This easy dessert is the perfect combination of almond butter, dates and chocolate. My favorite almond butter to use for the caramel layer is Wild Friends. Option to swap the almond butter with cashew, peanut or sunflower butter. You may need to add more/less water depending on the thickness of the nut butter you use. Another tips is to ensure each layer is completely cooled down/frozen before adding on the next. If you love this recipe try these Gluten Free Vegan Twix Bars.
Chocolate Caramel Cookie Bars
Ingredients
Sugar cookie layer
- 3/4 cup almond flour
- 1/2 cup coconut flour
- 1 tsp vanilla
- 1/2 cup melted coconut oil
- 2 tbsp maple syrup
- 1/4 tsp baking soda
Caramel layer
- 1 cup almond butter
- 6 dates pitted
Chocolate layer
- 1 cup chocolate chips
- 1 tbsp melted coconut oil
- Flakey sea salt
Instructions
- Mix almond flour, coconut flour, vanilla, coconut oil, maple syrup and baking soda in a bowl until combined
- Press evenly onto a parchment lined 8×8 baking dish until it is flattened into a square shape
- Bake at 350 for 12 minutes
- In a small pot, combine dates and 1/2 cup of water on medium heat. Stir until dates are completely broken down. Mix in almond butter and stir until it is a caramel like mixture over the caramel mixture over the almond flour crust and freeze for about an hour
- Once set, set aside and prep the chocolate layer
- Melt chocolate chips and coconut oil in the microwave for 2 minutes, stopping every 30 seconds and mixing with a spoon to prevent them from burning
- Pour chocolate layer on top, sprinkle with salt and freeze for 15 min until solidified
- Slice into rectangles and top with extra salt