Raw Cookie Dough Caramel Bar

This is one of those desserts that is NOT disappointing despite being made of super clean ingredients that your body can actually recognize AND use as a source of fuel. It's perfect for that afternoon snack with a little black coffee....yummmm.

It's also really versatile. You can make this entirely paleo or vegan, but you can also play around with the flavors.

Raw Cookie Dough Layer:
1 cup coconut flour (sub oat flour if you are not grain free)
1 cup cashews
1/2 tsp salt
1/3 cup coconut oil (melted)
1/3 cup maple syrup (sub honey if you are not vegan)

Place the above ingredients into food processor and process until smooth and sticky. Then add one of the following flavor combos and pulse until incorporated:
Options - 
-for lemon cookie dough, add the zest of one lemon and 2 TBSP lemon juice
-for chocolate chip cookie dough - add 1/2 cup dark chocolate chips
-for pecan butterscotch - add 1/2 cup chopped pecans and 1/2 cup butterscotch chips

Transfer into seran lined loaf tin and place in the freezer while you make the rest.

Caramel Layer:

1.5 cups dates (if they are really dry soak in hot water for 15 min. then drain)
2 Tbsp melted coconut oil
1/3 cup almond butter (sub tahini or sunflower butter)
1 tsp vanilla
1/2 tsp salt
3 Tbsp water

Place the above ingredients into food processor. Pulse several minutes until smooth and creamy. You may need to add extra water if it's too thick. Place ontop of cookie dough layer. Place back in the freezer.

Chocolate layer:
1/4 cup coconut oil OR cocoa butter
1/4 cup raw cocoa powder
1 Tbsp almond milk (or milk alternative)
1 tsp vanilla
2 Tbsp maple syrup or honey

Melt the above ingredients over medium heat in sauce pan. Once melted let cool slightly then pour over caramel layer. Place back in freezer until set (20 min.) Top with Maldon Sea Salt flakes. You can keep this bar in the freezer and slice off a piece when needed OR keep in the fridge. Enjoy!