These delicious, caramelly cookies are made with the goodness of our high-quality almond flour and topped with a naturally sweetened topping of Medjool dates, rich almond butter and toasted coconut. Drizzled with a little dark chocolate, it's the ideal better-for-you treat for a bright new year.
Note: To toast the coconut, spread out evenly on a parchment-lined baking sheet and toast at 325°F until golden and fragrant (about 10 minutes). Be sure to keep an eye on it, as coconut can burn easily! Allow the coconut to cool before making the caramel topping.
½ cup
Almond Butter or other nut/seed butter
(130 g)
¼ –⅓ cup
Water, reserved from soaking dates
2 tsp
Vanilla Extract
½ tsp
Salt
To Finish
¼ cup
Dark Chocolate, melted
dairy free if vegan
Instructions
Almond Cookie Base
Preheat oven to 350°F. Spray and line an 8 x 8-inch pan with parchment paper.
In a bowl, mix together all of the cookie ingredients until well combined. Press the dough into the prepared pan, ensuring it is in an even layer.
Bake for about 15 minutes, until golden brown, and cool completely before making the caramel topping.
Caramel Coconut Layer
In a bowl or glass measure, cover dates with hot tap water and let soak for 10 minutes. Drain, making sure to reserve about ⅓ cup water.
In a food processor combine drained dates, almond butter, vanilla extract and salt. Process the mixture, slowly adding reserved date water as needed to create a smooth, thick paste. Add toasted coconut and pulse to combine.
Spread coconut mixture over the cooled cookie base and spread into an even layer. Chill until firm.
To Finish
Remove from pan and place on a wire rack. Drizzle melted chocolate over the top and let harden. Once the chocolate has firmed up, slice and serve.
Leftover bars will keep in the fridge for up to four days.
