Vegan Chocolate Caramel Cookie Bars (Print Version)
# Ingredients:
→ Shortbread Cookie
01 -
112g tigernut flour (about 1 cup)*
02 -
1/4 cup coconut oil (room temp)
03 -
1 Tbsp maple syrup
04 -
1 tsp vanilla extract
05 -
1/8 tsp salt
→ Caramel
06 -
14 medjool dates (225g pitted)
07 -
2 Tbsp coconut oil
08 -
1/2 tsp vanilla
09 -
1/8 tsp salt
10 -
2-3 Tbsp coconut flour
→ Chocolate Coating
11 -
6 oz dark chocolate
12 -
1 tsp coconut oil
# Instructions:
01 -
Line an 8" x 8" baking pan with foil. Set aside
02 -
Add all shortbread ingredients in a medium-sized mixing bowl and mix (first with a fork and then using your hands). Roll dough into a ball and then press into lined baking pan
03 -
Place pitted dates in a microwaveable bowl and cover with water. Microwave on high for 2 minutes. Drain the water
04 -
Place softened dates in food processor with coconut oil, vanilla and salt. Blend well, stopping to scrape the sides every so often. Add in coconut flour and blend until mixture has a thick, smooth texture
05 -
Scoop the caramel onto the shortbread, then cover with a sheet of parchment paper. Use your hands to push the caramel to the edges of the pan and make a smooth, even layer
06 -
Freeze for a minimum of 2 hours
07 -
In a small sauce pan, melt dark chocolate and coconut oil over low heat. Stir frequently
08 -
Remove bars from freezer and cut into 16 equally sized pieces. Dip the bars (one at a time) into the melted chocolate. Place them on a lined baking sheet to set
09 -
Optional: drizzle the bars with remaining chocolate and top with a pinch of sea salt
# Notes:
01 -
May substitute the tigernut flour for 150g (1 + 1/2 cups) blanched almond flour
02 -
If you don't have a microwave, simply soak the dates in boiling water for 5-10 minutes
03 -
Freezing the bars firms up the caramel and shortbread, making them easier to cut and dip into chocolate
04 -
Bars can be stored in the fridge or freezer