Homemade healthy version of your favorite childhood candy bar. These are 100% plant-based, gluten-free and have no added oil.
Prep Time 20 minutesminutes
Cook Time 10 minutesminutes
freezer time 6 hourshours
Total Time 9 hourshours30 minutesminutes
Servings 12bars
Ingredients
Cookie Base Layer
1.5cupsalmond flour
2tbspmaple syrup
3tbspmelted coconut oilsub applesauce if you're oil-free
2tspvanilla
Caramel Layer
2cupspitted dates
3/4cupwater
1tbspcoconut sugar or maple syrup
1tspvanilla
Chocolate Layer
1cupvegan dark chocolatemelted
sea salt garnish
Instructions
Preheat oven to 350 degrees F. Prepare a 9x9 baking sheet with parchment paper.
Make cookie base by mixing all of the cookie base ingredients in a bowl until it forms a dough. Press it down evenly in the bottom of the pan. Bake for 12-17 minutes or until lightly golden. Let it cool for 20 minutes.
While the cookie layer bakes, make the date caramel. Blend all the caramel ingredients in a blender or food processor until completely smooth. Pour over cookie layer and spread evenly. I only use about 3/4 of the caramel, I put the rest in the fridge. Freeze for 10 minutes.
Melt chocolate in microwave in 40 second increments, stirring in-between until melted. Gently spread or pour over the top of the caramel layer. Top with sea salt and let set in the freezer for at least 6 hours or overnight.
Serve and enjoy!
Notes
Longer method: fully covered in chocolate Once you pour the caramel on the cookie layer, freeze for 4 hours. Cut into bars THEN freeze the bars overnight. The next day, dip the bars, fully immersing them in melted dark chocolate, lining them on a baking sheet that has parchment paper on it. Freeze for 10 minutes to set the chocolate then enjoy.