Cookie layer:

1/2 cup coconut flour

1/2 cup almond flour

1/4 cup maple syrup

Pinch Himalayan salt

1-2 tablespoons melted coconut oil, if needed

Caramel layer:

3/4 cup pitted dates

1/4 cup cashew butter (or peanut butter)

3 tablespoons water, or more as needed

Pinch Himalayan salt

2 tablespoons coconut oil

Chocolate coating:

1/3 cup melted coconut oil

1/4 cup cacao powder

1/4 cup maple syrup

1 teaspoon vanilla extract

To make the cookie: stir together the ingredients until slightly crumbly and moist. It should hold its shape when pressed between two fingers. If it’s still too crumbly, add some coco oil (or water). Press into the bottom of a lined bread loaf pan. Place in the freezer.

To make the caramel: soak the dates in warm water for 10 minutes (then keep this water for the recipe). Blend all ingredients until smooth, thick and caramel-y! It should taste amazing. Spread evenly onto the cookie layer and place back in the freezer until solid. It will take a couple hours to harden up. 

To make the chocolate: whisk the ingredients together until you have liquid chocolate. Take your caramel-cookie combo out of the freezer and slice with a sharp knife into bars. Drizzle the chocolate over the bars, or dip the bars in the chocolate. 

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