Caramel Cookie Layer Bars (Vegan/Gluten-Free)

Soak pitted dates in water for 2 or more hours.

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

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.

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.

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.

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

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.

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

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

Store in the fridge or freezer.