Salted Caramel Cookie Bars

18 Bars
3 hr 20 min

Looking for a healthy treat!? Look no further! These Salted Carmel Cookie Bars have you covered.



I love creating recipes that are easy, delicious and contain little to no refined sugar. Well, these Salted Caramel Cookie Bars are a slam dunk! Not only are they naturally sweetened and SO irresistible, but they are also gluten- free and vegan too!



They have a buttery cookie base, a rich chocolate fudge centre and they’re topped with a sweet caramel sauce. To make them even better, there’s no need to turn on the oven for these no bake chocolate treats!


This guilt free dessert makes eating healthy easy!

That drizzle😍



Hands up, who wants a bite!?



Recipe details

  • 18  Bars
  • Prep time: 20 Minutes Cook time: 3 Hours Total time: 3 hr 20 min
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Ingredients

Cookie Base

  • 1 Cup + 2 Tablespoons of Almond Flour
  • 3 Tablespoons of Cashew Butter
  • 1/2 Teaspoon of Pure Vanilla Extract
  • 2 Tablespoons of melted Coconut Oil (You can substitute Butter. If making vegan, use Vegan Butter)
  • 1/4 Teaspoon of Pink Himalayan Salt (You can substitute regular Salt)
  • 2 Tablespoons of Pure Maple Syrup
  • 1 1/2 Tablespoons Monk Fruit Sweetener (You can substitute White Sugar or Brown Sugar if you prefer, but the recipe will no longer be refined sugar free)

Chocolate Fudge Centre

  • 1 Cup of Pitted Dates
  • 1/4 Cup warm Milk (Substitute with a dairy free milk or water if making Vegan)
  • 1/2 Cup of unsweetened Cocoa Powder
  • 1/2 Teaspoon of Pure Vanilla Extract
  • 2 Tablespoons of Coconut Oil
  • Optional: Chopped Pecans

Caramel Drizzle

  • 2 Tablespoons Coconut Oil (You can substitute Butter. If making vegan, use Vegan Butter)
  • 2 Tablespoons Pure Maple Syrup
  • 1 Tablespoon Almond Butter (you can substitute Cashew Butter)
  • 1/4 Teaspoon of Pure Vanilla Extract
  • Pinch of Pink Himalayan Salt (You can substitute regular Salt)

Instructions

Cookie Base

Combine almond flour, cashew butter, vanilla extract, coconut oil, salt, maple syrup and monk fruit sweetener in a bowl. Mix until a dough forms.
Transfer the dough to a loaf pan and spread it into an even layer. Set aside.

Chocolate Fudge Centre

Combine dates, milk, cocoa powder, vanilla extract and coconut oil in a blender or food processor. Blend until smooth, scrapping the sides as needed.
Add the Chocolate Fudge to the Cookie Dough base and spread it into an even layer. Optional, sprinkle chopped pecan on top.
Refrigerate for 2-3 hours.

Caramel Drizzle

Add coconut oil, maple syrup, almond butter, vanilla extract and salt to a sauce pan and whisk over medium low heat until the ingredients are fully incorporated and very smooth.

Finally!

Take your chocolate fudge cookie bars out of the fridge and drizzle your caramel sauce over the bars.
Enjoy!

Tips

  • If your dates are hard, soak them in hot water for 5 mins to soften them.
  • If you store the caramel sauce in the fridge prior to drizzling, the caramel sauce will thicken. Simply warm it back up before using.

Wholesome Homemade
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