1cupOne Degree Organic sprouted gluten-free oatsSubstitute any type of oats you use
1/4cupcoconut flourSubstitute almond flour
2Tbspcoconut oil
1/4tspSea salt
1tspvanilla extract
1-2Tbspflaxseed mealOptional
2Tbspmaple syrup
If too dry add 1 Tbsp filtered water at a time until you get sand like, sticky consistency
Caramel filling layer
1cupsoaked medjool dates I soak overnight and drain water
1/2cupCashew butterSubstitue any nut or seed butter
1/4cupcoconut oilNot melted
1-2tspvanilla extract
1/4tspsalt
1-2Tbspmaple syrupOptional if you want it sweeter
Chocolate layer
1/2Tbspcoconut oil
Instructions
Cookie Base:
Pulse all ingredients for cookie base in food processor, add an even layer of the cookie base to an 8x8 baking dish lined with parchment paper, and place in freezer for 10 minutes.
Caramel Layer:
Pulse all ingredients for caramel layer in food processor, add a one inch thick layer to the cookie base, along with chopped cashews, and put back in freezer (5-10 minutes).
Reserve the leftover caramel in an airtight container in refrigerator
Chocolate Layer:
Chop into fun size pieces
Melt Chocolate, coconut oil, over stove top stirring frequently until melted
With a fork add the fun size pieces into the melted chocolate and coat
Transfer to a lined baking dish
Freeze for 10-15 minutes
Store in an airtight container in the freezer for up to 6 months or in refrigerator for up to 2 weeks (if they last that long).