Yes yes, you heard right. Let’s dive straight in to it.
image:minimalist baker
COOKIE LAYER
50 g ground almonds
50 g coconut flour
1/4 tsp baking soda
1/4 tsp sea salt
2 tbsp melted coconut oil
3 tbsp maple syrup
1 tbsp cold water
CARAMEL LAYER
10 large pitted medjool dates
2 tbsp peanut/almond butter
1/2 tsp vanilla extract
3 tbsp plant milk
splash of water / 15 ml
CHOCOLATE COATING
200 g vegan chocolate chips (~1 bag) or chopped up dark chocolate
image:minimalist baker
To make the cookie layer: mix together the ingredients until well combined. Line a 1lb loaf tin with baking paper and press the mix to the bottom. Place in the freezer to set for 30 minutes.
To make the caramel: soak the pitted dates in hot water for 10 minutes. Blend all the ingredients in a food processor until you achieve a thick caramel like consistency. Spread across the bottom layer and place back in the freezer for 1-2 hours until set.
Once set, cut into slices and cover each one in melted chocolate. Leave to set in the fridge or freezer then enjoy!
Keep leftovers for 3-4 days, or store in the freezer up to a month. Let them come to room temperature before eating.