These chocolate bars are filled with a layer of caramel goodness and an insanely delicious cookie dough choc chunk base! Perfect with a cup of tea any time of day...or night!
Breakfast
Snacks
Caramel Cookie Dough Bar
By Annie van Helteren
Base
- 2.5 cups oat flour
- ¾ cups peanut butter
- ¼ cup rice malt syrup
- ¼ cup coconut oil
- ½ cup Loving Earth dark chocolate
Caramel
- 15 medjool dates
- 1/3 cup cashew butter
- ¼ cup agave
- ½ cup plant milk
Coating
- 160g Loving Earth dark chocolate
- 1 tsp coconut oil
Topping
- 4 tbsp cacao nibs
- 1 tsp crushed rock salt
- Step 1Chop loving earth dark chocolate into 2cm chunks.
- Step 2In a large bowl, combine the oat flour, peanut butter, rice malt syrup and coconut oil. Once well combined, fold in the chocolate chunks. Line a square baking tin with parchment paper. Next transfer the cookie dough into the baking tin. Press down evenly by using your hands. Cover the baking tin and place it into the fridge or freezer.
- Step 3In a high-speed blender, combine the caramel ingredients. If dates are hard, place them into hot water for 10-15 min prior blending. Blend caramel ingredients until smooth.
- Step 4Take cookie dough out of the freezer and pour the caramel on top. Spread out evenly, using a spoon. Place the baking tin back into the freezer for 3-4 hours.
- Step 5Once caramel cookie dough bars have set, melt chocolate using the double boiler method. Cut bars into 9 equal pieces and dip those into the melted chocolate. Lay on parchment paper to set, then top with loving earth cacao nibs and crushed rock salt. You can store the bars in the fridge for up to 5 days or in the freezer for up to 4 weeks.
