These cookie bars are made with wholefood ingredients, but they’re a little different to the regular recipes I normally post here on our blog. They contain maple syrup and dates, which doesn’t make them low glycemic, but once in a while, and while you’re transitioning away from processed foods, these will serve you as a wonderful treat. Makes 12 bars.
- ⅓ C coconut oil
- 2 T maple syrup
- 2 C almond flour
- ¼ C coconut flour
- ¼ t sea salt
Caramel coconut layer:
- 1 ½ C unsweetened shredded coconut, toasted
- ½ C almond butter (or another nut/seed butter of choice)
- 1 C pitted medjool dates, soaked for 10 mins
- ¼-⅓ C water
- 1 t vanilla extract
- ¼ t salt
- ½ bar of chocolate, ideally one sweetened with xylitol or coconut sugar
- Preheat your oven to 350 degrees Fahrenheit.
- Mix all the cookie ingredients together.
- Press the dough into the bottom of a loaf pan lined with parchment paper, or roll, cut or press it into individual cookies.
- Bake for 13-15 minutes (or 11-12 for thinner cookies) at 350 degrees until golden brown. Let them cool.
- Meanwhile, combine the soaked and drained dates, almond butter, vanilla, and salt in a food processor. Process slowly adding water as needed until you have a thick smooth paste.
- Pulse in the toasted coconut.
- Spread mixture on top of the cookie base, then refrigerate or freeze until firm.
- Melt the chocolate in a pan.
- Slice the bars into 8-12 squares, or as big as you’d like them.
- Dip the bottom of each bar into the melted chocolate, then drizzle the remaining chocolate over the tops of the bars.
- Chill until fully set, then enjoy! Keep any leftovers in the fridge.