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STEPS
INGREDIENTS
Coconut flour, cashews and dates into the food processor pulse till combined.

Coconut flour, cashews and dates into the food processor pulse till combined.

Cookie base

Cookie base

Press cookie mixture into pan

Press cookie mixture into pan

Put in freezer for 30 mins

Put in freezer for 30 mins

Next blend dates, coconut water, vanilla paste and peanut butter.

Next blend dates, coconut water, vanilla paste and peanut butter.

Spread caramel layer on cookie base and put into freezer

Spread caramel layer on cookie base and put into freezer

To get to be smoother than mine just add coconut water. I forgot to add coconut water and it almost ruined my blender lol

To get to be smoother than mine just add coconut water. I forgot to add coconut water and it almost ruined my blender lol

Next get chocolate spread ingredient ready

Next get chocolate spread ingredient ready

Dates, cacao powder, coconut water and agave nectar

Dates, cacao powder, coconut water and agave nectar

Add peanuts into the caramel later then drizzle with the chocolate spread. Then put into the freezer for 1-2 hours.

Add peanuts into the caramel later then drizzle with the chocolate spread. Then put into the freezer for 1-2 hours.

It's done! 😄

  • 3/4c Coconut flour
  • 1/2c Cashews
  • 1.0c Dates
  • 1.0Tbsp Peanut butter
  • 2.0c Dates
  • 1.0tsp Vanilla paste
  • 1/4c Coconut water
  • 2.0Tbsp Cacao powder
  • 1/2c Coconut water
  • 1/2c Dates
  • 1.0Tbsp Agave nectar
  • Parchment paper
  • 8x8 baking pan
  • Food processor
  • Blender