Cookie Caramel Chocolate Layer Bars

Bottom two layers

  • 1 cups (100g) gluten free rolled oats (for the base layer)
  • 1 cup (30g) popped quinoa or puffed rice cereal (for the base layer)
  • 1/4 cup (30g) desiccated coconut (for the base layer)
  • 1/4 cup (60g) coconut oil, melted (for the base layer)
  • 1/4 cup (60g) honey (for the base layer)
  • Dash of cinnamon - optional (for the base layer)
  • 1/2 cup (60g) raw cacao powder (for the chocolate layer)
  • 1/2 cup (110g) coconut oil, melted (for the chocolate layer)
  • 1/4 cup (60g) maple syrup (for the chocolate layer)
  • 1 tsp vanilla extract (for the chocolate layer)

Top two layers

  • 1 cup (220g) pitted Medjool dates, chopped (for the caramel layer)
  • 1/4 cup (60g) sunflower seed butter (for the caramel layer)
  • 1/4 cup (60ml) full fat coconut milk (for the caramel layer)
  • 1/4 cup (60g) coconut oil, melted (for the caramel layer)
  • 1/4 cup (60ml) warm/boiling water (for the caramel layer)
  • 1 tsp vanilla extract (for the caramel layer)
  • Pinch or two of Pink Himalayan Rock Salt (for the caramel layer)
  • 1/4 cup (60g) coconut butter (for the coconut layer)
  • 125ml (1/2 cup) full fat coconut milk (for the coconut layer)
  • 2/3 cup (60g) unsweetened desiccated coconut (for the coconut layer)
  • 3 tbsp (30g) Simply Whey Protein + 3 tbsp water - mix to a paste (for the coconut layer)
  • 1 tbsp (20g) honey (for the coconut layer)

All of my favourite this in one mighty delicious treat. Lightly chewy crunchy cookie, smooth chocolate ganache, supple date caramel and a naturally sweet coconut layer given a protein boost for good measure..!

Don’t be intimidated by the lengthy ingredient list these are actually incredibly easy to make!!!

 

Topping Options

  • Mini Chocolate Chips
  • Cacao Nibs
  • Chopped nuts (if you don’t wish to keep these nut free)

 

Cookie Chocolate Coconut Caramel Layer Bars (7)                         Cookie Chocolate Coconut Caramel Layer Bars (3)                         Cookie Chocolate Coconut Caramel Layer Bars (8)

Instructions

  1. Line a 9x9 inch square tray with baking paper and lightly grease with coconut oil.
  2. Mix together all base ingredients. Place into prepared tin and pack down and spread evenly using the back of a spoon or your hands.
  3. Place into the freezer while you make the chocolate layer.
  4. Mix together the cacao powder and melted coconut oil, then add the vanilla and maple syrup. The mixture will thicken a little.
  5. Pour over the prepared base once it's had 15 minutes in the freezer; otherwise it might seep through.
  6. Place the tray back into the freezer while you make the caramel.
  7. Blend together all caramel ingredients in a high speed blender. Make sure to use soft Medjool dates as these will blend to a much smoother consistency.
  8. Once the chocolate layer is set, or almost, it should take only about 10 minutes in the fridge, spread over the caramel and return the tray to the freezer for a further 15 - 20 minutes.
  9. Melt the coconut butter and mix with room temperature coconut milk.
  10. Mix together whey protein and water to make a paste.
  11. Add the desiccated coconut, and whey protein mix to the melted coconut butter and milk mixture. Add in vanilla and honey and stir to combine.
  12. Once the caramel is set spread over the coconut layer. Sprinkle over toppings of choice, press down gently with your hands and either place into the freezer for 30 minutes before slicing or into the fridge overnight. These can be stored in the fridge for up to one week or freezer for up to one month.
  13. If stored in the freezer slice and store individually wrapped squares!
  14. Recipe makes 16 thick luscious squares!

Cookie Chocolate Coconut Caramel Layer Bars (6)

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