No Bake Healthier Caramel Cookie Bars
By Stella Drivas · hungryhappens.net
2 hrs 5 min (mostly freezing)Makes 16
A no-bake three-layer bar: almond-flour cookie base, date caramel middle, and dark chocolate top.
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| prepLine an 8×8 inch baking dish with parchment paper. | |||||
| 150 g almond flour | Mix almond flour, peanut butter, syrup, vanilla, salt & milk | Fold in mini chocolate chips | Transfer to baking dish, spread evenly, freeze 15 min | Spread caramel layer on cookie base, freeze 30 min | Spread chocolate on caramel, sprinkle with flaky sea salt, freeze 1 hr |
| 65 g all natural peanut butter (for the base) | |||||
| 60 ml maple syrup | |||||
| 1 tsp vanilla extract (for the base) | |||||
| ¼ tsp salt (for the base) | |||||
| 30 ml milk (of choice) | |||||
| 55 g mini chocolate chips | |||||
| 160 g packed Medjool dates (pitted) | Soak dates in warm water 20 min, drain | ||||
| 65 g all natural peanut butter (for the caramel) | Pulse dates, peanut butter, vanilla & salt until mostly smooth | ||||
| 1 tsp vanilla extract (for the caramel) | |||||
| ¼ tsp salt (for the caramel) | |||||
| 130 g chocolate chips (melted) | Melt chocolate chips & coconut oil on low heat, stirring constantly | ||||
| 10 ml coconut oil (or olive oil) | |||||
| flaky sea salt (for garnish) | |||||
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