Ingredients:
For the Cookie/Waver:
½ cup coconut flour
2 tbsp arrowroot powder
¼ tsp sea salt
⅔ vegan non-GMO butter, dairy free butter or avocado oil, melted
1 tbsp xylitol
1 tsp vanilla extract
For the caramel filling:
1 cup pitted dates, soaked in hot water for 20 minutes, drained.
1 tsp white vinegar
¼ cup full fat coconut milk
1 tsp vanilla extract
1 tbsp avocado oil
For the chocolate sauce:
¼ pitted dates, soaked in hot water for 20 minutes
½ cup full fat coconut milk
1 tbsp cacao powder
Directions:
- Soak dates in hot water for 20 minutes then drain.
- Preheat oven to 325 degrees and line a baking sheet with parchment paper. Make the cookie by whisking the coconut flour, arrowroot powder and salt until combined. Add in the butter or avocado oil, xylitol, and vanilla and mix until thick, moist dough.
- Place dough onto the baking sheet and arrange in a square shape. Bake for 8-10 minutes, until golden brown.
- Make the carmel by blending all ingredients in a blender until a thick paste forms. When the cookie is done baking and has cooled, spread the caramel filling on top in an even layer. Place cookie in freezer for ½ hour or longer.
- Make the chocolate coating by blending dates and coconut milk until smooth. Add to a small pot and bring to a boil. Reduce to a simmer for 10-15 minutes until the mixture thickens and smooths. Stir in cacao powder and allow to cool.
- To construct the bars – cut into candy bar sizes and over with chocolate. Store in the refrigerator until ready to eat. EnJOY!
Notes:
Refrigerate in airtight containers for up to 5 days. Or freeze.