COOKIE LAYER INGREDIENTS
2 Cups Bob’s Red Mill Paleo Baking Flour
½ Teaspoon Baking Soda
1 Teaspoon Himalayan Pink Salt
½ Cup Salted Butter, Melted
¼ Cup Maple Syrup
1/3 Cup Arrowroot
½ Teaspoon Vanilla Bean Powder
CARAMEL DATE LAYER INGREDIENTS
22 Dates, Pitted
3 Teaspoons Vanilla Bean Powder
1 Teaspoon Himalayan Pink Salt
¼ Cup Maple Syrup
2 Cups Cashews
4 Cups Water
CHOCOLATE TOPPING
7oz Bag Date Dark Chocolate Chips
ASSEMBLY
- Preheat the oven to 350.
- Make the cookie layer by adding all of the ingredients to a food processor.
- Process until fully mixed and combined.
- Line a 7 ½ X 11 baking dish with parchment paper.
- Transfer the cookie mixture to the lined baking dish.
- Press the cookie dough down until evenly distributed and flat.
- Bake for 28 – 30 minutes until golden brown.
- While the cookie layer is baking, place the dates in a medium sized mixing bowl.
- Bring the water to a boil and pour the boiling water over the dates.
- Let the dates sit in the water for 5 minutes.
- Drain the water and place the dates in the food processor. Pulse a few times.
- Add the vanilla bean powder, salt, syrup, and cashews to the food processor. Process until chopped and fully combined.
- When the cookie layer is done baking, let it cool in the baking dish for 10 minutes.
- After the cookie layer has cooled for 10 minutes, spread the caramel layer evenly on top.
- Remove the cookie from the baking dish and slowly slide the bars to a large cutting board. Let the bars cool for another 5 – 10 minutes.
- Cut the bars slowly and very gently, starting on the perimeter and working into the middle. This will help prevent them from breaking.
- Add the chocolate chips to a small sauce pan and melt them over low heat, stirring constantly until fully melted.
- Spread a spoonful of the melted chips evenly on each bar.
- Let the bars cool, and serve.
- We keep these in an air tight container in the refrigerator. We love them cold!
- ENJOY!