Gooey Caramel Gingerbread Cookie Bars
Ingredients
Gingerbread base
- 1 cup rolled oats
- 1/4 cup coconut or almond flour
- 1 cup pecans
- 1 tbsp melted coconut oil
- 1 tbsp almond butter
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1 tbsp molasses
Date caramel
- 1 cup dates, soaked
- 1 tbsp maple syrup
- 1 tsp vanilla
Chocolate
- 3/4 cup dark chocolate
- 1 tbsp coconut oil
Preparation
Preheat oven to 350. Combine all gingerbread base ingredients in a food processor until well combined. Press into a lined 5x5 baking dish. Prick a few times with a fork. Bake for 14 min. until golden. Let cool for 10 min.
Combine all date caramel ingredients in a blender until smooth. Add a tbsp of water if needed. Spread caramel over cookie base. Place in freezer for 30 min.
Melt chocolate with coconut oil. Spread over caramel layer. Place in freezer again for 15-20 min. until set. Sprinkle over flaky sea salt and cut into bars! Enjoy!
