Ingredients
Cinnamon Cookie Crust
Date Caramel
Almond Chocolate Topping
Directions
- 1
Begin by covering the dates with boiling hot water to soften while you make the crust.
- 2
Add the sweet thins, almond butter, coconut oil, and salt to a food processor. Blend until you reach a fine, crumby consistency.
- 3
Press the crust into a parchment-lined baking dish, then place in the freezer to set while you prepare the filling.
- 4
Drain and pit the dates, adding them to a food processor along with the almond butter, non-dairy milk, maple syrup, vanilla, and salt. Blend until completely smooth.
- 5
Spread the caramel onto the crust and place back in the freezer.
- 6
Whisk together the almond butter, coconut oil, and salt and spread on top of the caramel.
- 7
Place back in freezer.
- 8
For the final layer, melt the chocolate chips with the coconut oil.
- 9
Cover with the melted chocolate and sprinkle with sea salt.
- 10
Place back in the freezer to set for at least an hour.
- 11
Once set, cut into bars and enjoy. Store in fridge or freezer.
