baked goods

Caramel Cookie Layer Bars (Vegan/Gluten-Free)

Caramel Cookie Layer Bars (Vegan/Gluten-Free)

Print Recipe
Serves: 5-10 (depending on how you cut bars) Cooking Time: 15 minutes

Ingredients

  • 1 cup oats (gluten-free if desired)
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1 tsp vanilla
  • 1 tbsp shelled hemp seeds
  • 1 tbsp ground flax
  • 1/4 cup coconut oil, melted
  • 8 pitted dates
  • 1/4 cup cashew butter
  • 2 tbsp unsweetened almond milk
  • pinch of salt
  • dark chocolate bar of your choice

Instructions

1

Soak pitted dates in water for 2 or more hours.

2

After dates have soaked, preheat oven to 350 degrees and line a loaf tin with parchment paper.

3

Add oats, baking soda, baking powder, vanilla, pinch of salt, flax, hemp, and coconut oil to a high-speed blender and pulse until well combined.

4

Pour the mixture into the lined loaf tin and press firmly into the bottom of the pan to make a crust. Bake for 10 minutes.

5

While the crust is baking, add the dates, cashew butter, and almond milk to the blender and blend until throughly combined. The consistency should be like caramel.

6

Once the crust is done baking, add the caramel mixture on top of the crust and place back in the oven for 5 minutes.

7

While the two layers are baking, melt the chocolate bar- I do this in the microwave at half power for a few minutes, checking on it every 30 seconds. You can also use a double boiler.

8

Once the first 2 layers are done baking, add the chocolate on top and smooth evenly over the entire bar.

9

Place in the freezer for 30 minutes or so to slightly harden before serving.

10

Store in the fridge or freezer.

1 Comment

  • Reply
    Susel
    April 5, 2018 at 7:28 pm

    ok OMG I need to make this asap!!!

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