1/3cupdark chocolate gemssub any chocolate chips or chopped chocolate bar you have
1tspflaky salt
Optional: 2 Tbsp flaxseed meal
Instructions
Smash up banana in a bowl
Add in date caramelegg, coconut oil, vanilla extract, and mix
Add in oatsbaking soda, flaxseed meal, and mix
Fold in chocolate gems
Let dough sit in refrigerator for at least 30 minutes
With a Tbsp ice cream scoopscoop out batter, and add to a lined baking sheet
Gently press down with palm of hand
Bake 350 F for 8-10 minutes
Once donesprinkle some flaky salt on top, and let cool on pan for 5 minutes before moving to a wired cooling rack
Store in refrigerator or freezer in an airtight container
Date caramel:
Makes about 2 cups
1cupsoaked medjool datesI soak mine over night and strain in the morning reserving the date water
1/2cupcashew butter
1heaping Tbsp coconut oil
1tspvanilla extract
1-2Tbspmaple syrupoptional
Instructions
Add to food processor or high powered blender
Process for 30 secondsscraping down the sides throughout
If you want thinner consistency add 1 Tbsp at a time of filtered water or date water until you reach your desired consistencyI don’t do this step for mine