Name: Chocolate caramel cookie bars
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1 serving
Ingredients: 1/4 cup oat flour; 1 tbsp maple syrup; 1 tsp coconut oil, melted; 1 tbsp water; 1/4 tsp salt; 0.5 oz medjool dates, pitted and soaked in hot water; 1 1/2 tsp creamy peanut butter; 1/2 tsp vanilla extract; 1 1/2 tbsp dark chocolate chips; 1 1/4 cups nonfat Greek yogurt

Instructions

Prep 15 min · Cook 40 min

Line a small plate with parchment paper. In a small bowl, stir together the oat flour, half the maple syrup, most of the coconut oil, and a pinch of salt. Add the water a little at a time, stirring until a dough forms that holds when pinched. Press into a 3 by 5 inch rectangle on the parchment. Freeze for 10 minutes.
Drain the dates, saving 1 teaspoon of the soaking water. In a small bowl, use a fork to mash the dates with the peanut butter, half the vanilla extract, and another pinch of salt. Add the saved soaking water and stir until thick and spreadable. Spread the caramel over the chilled crust and freeze for 15 minutes.
In a small microwave-safe bowl, combine the dark chocolate chips and the remaining coconut oil. Microwave in 20 second bursts, stirring until smooth. Pour over the caramel, tilting the plate to coat. Sprinkle with the remaining salt and freeze for 10 minutes.
While the bars set, stir the Greek yogurt with the remaining maple syrup and the rest of the vanilla extract. Slice the chilled chocolate block into three bars and serve alongside the yogurt.

Nutrition

Ingredients

Instructions

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