I procrastinated making these for well over a year. Every time I thought about making them, for some reason, I thought they would be so much work. Not true at all. Although I kind of made mine up as I went along, most recently I saw that Jen at wholly vegan made a beautiful version of these and I’ve been eyeing the raw version on The Detoxinista since last year.
They all have the same basic components: a shortbread type cookie, date caramel and chocolate covering it all.
I made a quick almond meal cookie for the bottom layer, a thick date caramel for the middle and then melted dark chocolate with a little coconut oil for the coating.
I used a silpat to bake my cookie on. If you don’t have a silpat, just cover a baking sheet in parchment paper to prevent sticking.
Makes approx. 10 cookie bars.
For the cookie:
1 c almond meal
1 T coconut oil, softened
Pinch of salt
1/4 c flax egg or hens egg
Heat oven to 350 degrees F.
Mix all ingredients with your hands until dough holds together.
Press flat onto a silpat or parchment lined baking tray, about 1/2 inch thick.
Bake for 8 minutes, or until edges start to brown slightly and cookie is firm to the touch.
Slice with a pizza cutter or knife into bar shapes. Mine were a bit uneven but I managed to make 8 bars, roughly 3 inches by 1 inch.
Let cool completely before assembling with the caramel.
9 or 10 soft medjool dates, pitted
2 T water
1 T almond butter
Blend all ingredients well.
Note- This will be a very thick caramel in comparison to the salted date caramel I made a few posts back for the frozen bananas.
It should be as thick as peanut butter so that it doesn’t run all over when it’s spread on your cookies.
You can add another tablespoon of water if it’s too thick to blend but keep in mind that it must hold up to the melted chocolate coating.
Scoop out your caramel and put it in a piping bag, or a plastic bag with the bottom corner cut off if you don’t have a piping bag.
Pipe the caramel into each cookie.
You can see that my caramel is very thick and slightly chunky.
Place the cookies & date caramel in the freezer for 10-15 minutes while you prepare your chocolate coating.
3/4 c dark chocolate chips or other chocolate of your choice
1 t coconut oil
Melt chocolate and coconut oil in a double boiler or over the lowest heat possible.
Place your cookie bars on a piece of parchment paper.
Spoon the melted chocolate over each cookie bar until completely coated.
Let set up for 10 minutes and then transfer to the freezer to harden completely.
Keep in the freezer until ready to eat.