Makes 12 bars

 

Ingredients:

 

Base

• 1 cup Hazelnut Pulp (from Hazelnut Milk)

• 1 cup oats (soaked 1 hour)

• 1 tsp. pure vanilla extract

• 1 Tbsp. maple syrup

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Caramel Filling

• 10 dates (soaked overnight)

• 3 Tbsp. maple syrup

• 3 Tbsp. raw almond butter

• 1 tsp. pure vanilla extract

• 1/2 tsp. celtic sea salt

 

Chocolate Drizzle

• 1/4 cup chocolate chips

• 3 Tbsp. coconut oil

 

 

 

What to do:

 

 

Take the pits out of the dates and soak them in a bowl of water overnight.

 

I made Hazelnut Milk and then used the pulp from that. Soak oats in 1 cup of warm water and let sit an hour until all the water is absorbed. Add 1 tsp. pure vanilla extract, hazelnut pulp and 1 Tbsp maple syrup. Stir. Lay out on a paraflex dehydrator sheet as thick as you can get it. Dehydrate for 2 hours at 100 degrees. Cut with a knife into bars. Dehydrate 1 more hour. Flip bars. Dehydrate until they become a cookie texture.

 

For the filling, add soaked dates to a food processor and blend on high until it becomes rich and creamy. Add remaining ingredients and blend. Freeze until ready to use.

 

Once you are ready to use the filling, place all the filling into a ziplock bag, cut a small hole in one corner of the bag and pipe the filling onto your cookie base.

 

Melt chocolate chips and coconut oil in a bowl, placed in a pot of hot water. Melt slowly. Stir. Add chocolate topping to a bag like with the caramel filling. Cut a small hole in one corner and drizzle out onto the bars. 

 

Store bars in the fridge in a sealed container. Caramel will come soft if left out on the counter.