Cookies and Caramel Chocolate Bars

Cookie Layer

• 84 g almond flour
• 72 g arrowroot starch
• 1/4 tsp baking soda
• 1/4 tsp sea salt
• 28 g solid coconut oil
• 2 tsp PureHarvest Organic Maple Syrup
• 30 ml ice cold water

Caramel Layer

• 15 pitted medjool dates
• 1 tsp vanilla extract
• 15 ml PureHarvest Organic Almond Milk

Chocolate Layer

• 360 g vegan chocolate chips

1. Preheat oven to 180. Line a baking tray with room for 20 bars

2. Place your dates in a small mixing bowl. Pour boiling water over the dates until they are just covered. Set aside.

3. In a food processor combine your dry ingredients.

4. Add in the coconut oil and pulse until you achieve small crumbs. Then add the maple syrup and cold water and pulse until a dough forms.

5. Transfer dough to your baking dish and press into an even layer. This needs to be thin and even. Bake dough in the preheated oven for 25-30 minutes, until the edges begin to turn golden and the centre of the dough is pale and firm to the touch.

6. While the dough is baking, make your caramel.

7. Pour out the water to drain the dates and place your soaked dates in the food processor. Pulse a few times to break them up and then add vanilla. If all the ingredients are stuck to the sides, scrape them down and begin adding almond milk 1 teaspoon at a time until the mixture blends easily in the food processor. It will be very thick and sticky but should also be spreadable and smooth. You don’t want it too thin or it will be too runny and difficult to work with.

8. Remove your cookie layer from the oven and let cool for about 10 minutes. While the cookie layer is still slightly warm, scrape your date caramel directly onto your cookie layer and spread it evenly into all corners of the baking dish. Then carefully lift and slide the bars onto the counter.

9. With your bars now on a cutting board, cut them into 20 portions.

10. Melt the chocolate in a heat-proof bowl in the microwave in 20-second increments until melted. Remove chocolate from heat.

11. Carefully place your bars onto a cooling rack and place the cooling rack over a sheet tray to catch drips from the chocolate. Using a spoon, carefully scoop a heaping tablespoon of melted chocolate and pour it onto each bar individually. With the back of the spoon, spread the chocolate and encourage it to go down the sides of the bar. Add more chocolate in the spots that need it, and tap the cooling rack on the counter to help the chocolate smooth out. When all the bars are covered in chocolate, transfer them to a plate and place in the refrigerator for at least 10 minutes to set the chocolate.

12. Leftovers should be kept at room temperature for 3-4 days. Or store in the freezer up to 1 month. Let them come to room temperature before enjoying.