Chocolate Date Cookie Bars (Edit recipe)

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These are absolutely incredible, and I promise you will not miss the sugar or gluten! Finally, a sweet cookie bar that you can truly feel good about. ENJOY!

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PREP TIME

40 minutes

COOK TIME

30 minutes

INGREDIENTS

16

Serves: 12

Ingredients

2 cups Paleo Baking Flour - Bob's Red Mill
0.5 tsp Baking Soda
1 tsp Himalayan Pink Salt
0.5 cup Butter, Salted, Melted
0.25 cup Pure Maple Syrup
0.333 cup Arrowroot Powder
0.5 tsp Vanilla Bean Powder

CARAMEL DATE LAYER INGREDIENTS

22 Medjool Dates, Pitted
3 tsp Vanilla Bean Powder
1 tsp Himalayan Pink Salt
0.25 cup Pure Maple Syrup
2 cups Cashews, Raw, Roasted and Salted work great too!
4 cups Water

CHOCOLATE TOPPING

7 oz Sugar-Free Dark Chocolate Chips, 7oz Bag of "Just Date" Chocolate Chips

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350.
Make the cookie layer by adding all of the ingredients to a food processor.
Process until fully mixed and combined.
Line a 7 ½ X 11 baking dish with parchment paper.
Transfer the cookie mixture to the lined baking dish.
Press the cookie dough down until evenly distributed and flat.
Bake for 28 – 30 minutes until golden brown.
While the cookie layer is baking, place the dates in a medium sized mixing bowl.
Bring the water to a boil and pour the boiling water over the dates.
Let the dates sit in the water for 5 minutes.
Drain the water and place the dates in the food processor. Pulse a few times.
Add the vanilla bean powder, salt, syrup, and cashews to the food processor. Process until chopped and fully combined.
When the cookie layer is done baking, let it cool in the baking dish for 10 minutes.
After the cookie layer has cooled for 10 minutes, spread the caramel layer evenly on top.
Remove the cookie from the baking dish and slowly slide the bars to a large cutting board. Let the bars cool for another 5 – 10 minutes.
Cut the bars slowly and very gently, starting on the perimeter and working into the middle. This will help prevent them from breaking.
Add the chocolate chips to a small sauce pan and melt them over low heat, stirring constantly until fully melted.
Spread a spoonful of the melted chips evenly on each bar.
Let the bars cool, and serve.
We keep these in an air tight container in the refrigerator. We love them cold!
ENJOY!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	383
Fat:	26 g
Carbohydrates:	35 g
Protein:	7 g
Cholesterol:	20 g
Sodium:	400 mg
Fiber:	5 g
Sugars:	10 g
Sugar Alcohol:	0 g
Calculated per serving.