Ingredients

The following ingredients have 18 Servings
  • 1 Cup + 2 Tablespoons of Almond Flour
  • 3 Tablespoons of Cashew Butter
  • 1/2 Teaspoon of Pure Vanilla Extract
  • 2 Tablespoons of melted Coconut Oil (You can substitute Butter. If making vegan, use Vegan Butter)
  • 1/4 Teaspoon of Pink Himalayan Salt (You can substitute regular Salt)
  • 2 Tablespoons of Pure Maple Syrup
  • 1 1/2 Tablespoons Monk Fruit Sweetener (You can substitute White Sugar or Brown Sugar if you prefer, but the recipe will no longer be refined sugar free)
  • 1 Cup of Pitted Dates
  • 1/4 Cup warm Milk (Substitute with a dairy free milk or water if making Vegan)
  • 1/2 Cup of unsweetened Cocoa Powder
  • 1/2 Teaspoon of Pure Vanilla Extract
  • 2 Tablespoons of Coconut Oil
  • Optional: Chopped Pecans
  • 2 Tablespoons Coconut Oil (You can substitute Butter. If making vegan, use Vegan Butter)
  • 2 Tablespoons Pure Maple Syrup
  • 1 Tablespoon Almond Butter (you can substitute Cashew Butter)
  • 1/4 Teaspoon of Pure Vanilla Extract
  • Pinch of Pink Himalayan Salt (You can substitute regular Salt)

Instruction

  • Combine almond flour, cashew butter, vanilla extract, coconut oil, salt, maple syrup and monk fruit sweetener in a bowl. Mix until a dough forms.
  • Transfer the dough to a loaf pan and spread it into an even layer. Set aside.
  • Combine dates, milk, cocoa powder, vanilla extract and coconut oil in a blender or food processor. Blend until smooth, scrapping the sides as needed.
  • Add the Chocolate Fudge to the Cookie Dough base and spread it into an even layer. Optional, sprinkle chopped pecan on top.
  • Refrigerate for 2-3 hours.
  • Add coconut oil, maple syrup, almond butter, vanilla extract and salt to a sauce pan and whisk over medium low heat until the ingredients are fully incorporated and very smooth.
  • Take your chocolate fudge cookie bars out of the fridge and drizzle your caramel sauce over the bars.
  • Enjoy!