Name: Chocolate caramel cookie bars
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 1 serving
Ingredients: 1/2 cup vanilla whey protein powder; 1/4 cup oat flour; 3 tbsp unsweetened almond milk; 1.5 oz Medjool dates, pitted; 1/2 tsp vanilla extract; 1/4 tsp salt; 1 1/2 tbsp dark chocolate chips; 1/4 cup hot water

Ingredients

8 items

½ cup vanilla whey protein powder
¼ cup oat flour
3 tbsp unsweetened almond milk
1½ oz Medjool dates, pitted
½ tsp vanilla extract
¼ tsp salt
1½ tbsp dark chocolate chips
¼ cup hot water

Instructions

Prep 25 min · Cook 20 min

Preheat your oven to 350°F. In a small bowl, cover the dates with hot water. Let them soak for 10 minutes until very soft. Meanwhile, line a small sheet pan with parchment paper.
In a separate bowl, mix the protein powder, oat flour, a scant 1/8 tsp of salt, and the almond milk until a thick dough forms. If the dough is too crumbly, stir in 1 more tsp of almond milk. Place the dough on the parchment and shape into a rectangle about 3 by 6 inches and 1/2 inch thick. Bake for 10 to 12 minutes until set and slightly golden. Let the base cool completely.
Drain the soaked dates well. In the same bowl, mash them with the vanilla extract and a pinch of salt. If the paste is too stiff, add a few drops of the soaking water until it is spreadable like peanut butter. Spread the date caramel evenly over the cooled base.
Place the chocolate chips in a microwave safe bowl. Microwave in 30 second increments, stirring between each, until melted. Pour the chocolate over the caramel and spread to the edges in a thin layer. Place the pan in the freezer to set for 20 minutes.
Remove from the freezer and let the block sit for 2 to 3 minutes. Slice into 3 rectangular bars using a hot, dry knife.

Nutrition

Ingredients

Instructions

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