Description
These Paleo and Vegan Salted Caramel Cookie bars are a delicious, easy to make dessert. They have a sunflower seed and coconut crust, and a filling made from California Dates and tahini.
Ingredients
Scale
Crust
- 1 cup raw sunflower seeds
- 1 cup flaked coconut
- 2 California Dates (Medjool variety)
Filling
- 12 California dates (Medjool variety, soaked in hot water)
- 1/3 cup tahini
- 1 tsp vanilla extract
- pinch of salt
Topping (optional)
- 1/4 cup chocolate chips
- 2 tsp coconut oil
- flaked sea salt
- bee pollen
Instructions
- Remove pits from dates.
- Soak dates for the filling. Do this by placing the dates in a medium-sized bowl, then pouring hot water over the dates until they are fully submerged. Let them soak for 10 minutes.
- Make the crust. Combine sunflower seeds, coconut and dates (the crust dates do not need to be soaked) in a food processor. Blend, stopping every so often to scrape the sides. Keep blending until mixture is a thick, sticky dough.
- Line an 8" x 8" baking pan with foil. Remove the crust from the food processor and firmly press into the lined pan. Set aside.
- Make the filling. Drain water from soaked dates. Place them in the food processor and blend until mixture is fairly smooth. (You will have to stop frequently to scrape the sides.) Add remaining filling ingredients and blend until mixture is smooth.
- Using a spatula, spread filling over crust.
- Freeze overnight.
- Remove bars from freezer and cut into 16 square pieces.
- For the topping: Melt chocolate and coconut oil in a sauce pan, over low heat. Cool slightly, then drizzle over cut bars. Add a pinch of flaked sea salt and bee pollen.
- Store bars in fridge or freezer.