3 Layer Cookie Dough Caramel Chocolate Bars

This triple layer dessert combines my love for cookie dough, caramel and chocolate. I joke that these bars are nicknamed “alota” because they are so addictive and way too easy to eat “alota.” I took my take on my girl @feastingonfruit’s vegan paleo cookie dough recipe and used it as the base for these 3 Layer Cookie Dough Caramel Chocolate Bars. The gooey caramel center is made simply from dates and sea salt. That’s it. I have always been a fan of using dates when making sweet treats because they add in some fiber and a natural sweetness with a lower glycemic index than sugar. The best part of all: no baking is required.


Ingredients:

For the Cookie Dough Layer:

  • ½ cup cashew butter

  • ½ cup maple syrup

  • ½ cup unsweetened apple sauce

  • 1 ⅓ cups coconut flour

  • ½ tsp salt

  • Lotsss of chocolate chips


For the Date Caramel Layer:

  • 12 Medjool dates, pitted

  • ¼ tsp sea salt

For the Chocolate Layer:

  • Dark chocolate chips + a small spoonful of coconut oil

Instructions:

Soak dates for 30 minutes. For the cookie dough layer, mix all the wet ingredients together then add in coconut flour, salt and chocolate chips. Spray an 8-inch cake pan with coconut oil and firmly press down the cookie dough layer into the pan. Put in the freezer for 20-30 minutes. After the dates have soaked, throw them into a food processor with salt and pulse. You may need to add a bit more hot water to get a caramel-like consistency. After the cookie dough has been in the freezer for 20-30 minutes, remove and spread “caramel” on top. Put back in the freezer for another 20-30 minutes. Lastly, add chocolate chips and coconut oil (about a spoonful if you are using about half a bag of chocolate chips) to a bowl and put in the microwave for 30 seconds. Remove the bowl from the microwave and use a spatula to further mix the melted coconut oil and chocolate chips until you have a syrup-like consistency. Remove cake pan from freezer and add chocolate on top. Put in the refrigerator for 20-30 minutes and then remove and cut into squares. Store in freezer.

recipesAlec Trefferssweets