4 years ago

Chocolate Coconut Caramel Cookie Bars
[Vegan]

TS By: Tiina Strandberg

Author Bio

Vegan blogger Tiina Strandberg has perfected the art of making mouth- watering cookies using only... Read More

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Discover more recipes with these ingredients

Chocolate Coconut Caramel Cookie Bars [Vegan]

10 bars

Dairy Free

Vegan

This is what happens when a Bounty bar and a Mars bar meet: Chocolate Coconut Caramel Cookie Bars! A thick layer of date caramel on a coconutty crust dipped in lush vegan chocolate. Coconut butter is the ingredient making these delicious bars taste creamy and rich. Did you know you... Read More

Ingredients You Need for Chocolate Coconut Caramel Cookie Bars [Vegan]

For the Crust:

1 cup (90 g) gluten-free rolled oats
3/4 cup (70 g) + 1 tbsp (6 g) shredded coconut, divided
1/4 cup (55 g) coconut butter
4 tablespoons (60 ml) maple syrup
1/4 teaspoon salt

For the Caramel Layer

1/4 cup (55 g) coconut butter
1 cup (200 g) pitted soft dates
3 tablespoons (45 ml) plant-based milk such as oat milk, room temperature or warmed
1/8 teaspoon salt

For the Chocolate Layer:

1 cup (170 g) vegan chocolate chips or chunks
2 teaspoon (9 g) coconut oil, room temperature and scoopable

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How to Prepare Chocolate Coconut Caramel Cookie Bars [Vegan]

Line an 8 x 8–inch (20 x 20–cm) pan with parchment paper.
To make the crust, in a food processor or blender, blend the rolled oats and 3⁄4 cup (70 g) of the shredded coconut until you get a coarse flour, about 2 to 3 minutes. Melt the coconut butter and add it with the maple syrup and salt to the flour. Blend everything together until a dough forms. Press the dough into the parchment paper–covered pan.
To make the caramel layer, melt the coconut butter in a bowl in the microwave for about 20 seconds. In a food processor or blender, blend the pitted soft dates, coconut butter, plant-based milk and salt until you have a smooth caramel.
Spread the caramel on top of the crust and store it in the freezer for at least 30 minutes.
To make the chocolate layer, melt the chocolate and coconut oil on the stovetop by first filling a saucepan with about 1 inch (2.5 cm) of water. Place the chocolate and coconut oil in a heatproof bowl on top of the saucepan. Make sure the bowl is not touching the water and that no water gets in the chocolate bowl (or else the chocolate will become lumpy). Warm the chocolate on medium heat, stirring for about 2 minutes, or until the chocolate is smooth.
Cut the solid caramel bars into pieces and dip them into the melted chocolate. Roll the bar around to coat it evenly on each side. Place the bar on a rack and repeat the process until you have coated all the bars with chocolate. Sprinkle the remaining tablespoon (6 g) of shredded coconut on top of each bar.
Store the chocolate bars in the freezer for up to 2 months and take them out about 15 minutes before serving, or eat right away when cold.

Notes

Tip: You can also make these bars thicker by using a smaller, rectangular pan such as an 8 x 4–inch (20 x 10–cm) pan.

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