Salted Date Caramel Bar
Servings: 24
Calories: 333kcal
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Ingredients
- 6 cup oats
- 2 cup unsweetened coconut
- 120 g dates
- 2 cup walnut bakers crumb
- 1 tsp sea salt
- 2 tsp baking soda
- 8 tbsp flax ground
- 1 cup coconut oil
- 300 g dates
- 2 tsp sea salt
- 2 tsp lemon juice
Instructions
- Preheat oven to 325 F
- Add 1 cup oats to food process and turn into flour
- Add to food processor: dates, coconut, sea salt and baking soda - run till dates are broken up into small pieces
- Add remaining oats and the walnuts - pulse to mix
- Add to food processor: flax meal and coconut oil - pulse into dry ingredients to create cookie base
- Reserve 1/2 cup of cookie base for topping
- Press remaining oatmeal mixture into the bottom of sheet pan
- Make date caramel by adding dates, lemon juice and sea salt to cleaned food processor bowl in small batches, scrap down sides of bowl often to create smooth paste
- USE WET HANDS TO PRESS caramel layer on top of cookie layer
- Sprinkle reserved oatmeal mixture over the top of the date layer to make a crumble topping
- Bake for 18 minutes - rotate pan after 10 minutes
- Let cool then freeze for 15 minutes before cutting into bars
Nutrition
Calories: 333kcal | Carbohydrates: 31g | Protein: 6g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Sodium: 387mg | Potassium: 297mg | Fiber: 6g | Sugar: 12g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 2mg
Salted Date Caramel Bar
Servings 24
Calories 333kcal
Ingredients
- 6 cup oats
- 2 cup unsweetened coconut
- 120 g dates
- 2 cup walnut bakers crumb
- 1 tsp sea salt
- 2 tsp baking soda
- 8 tbsp flax ground
- 1 cup coconut oil
- 300 g dates
- 2 tsp sea salt
- 2 tsp lemon juice
Instructions
- Preheat oven to 325 F
- Add 1 cup oats to food process and turn into flour
- Add to food processor: dates, coconut, sea salt and baking soda – run till dates are broken up into small pieces
- Add remaining oats and the walnuts – pulse to mix
- Add to food processor: flax meal and coconut oil – pulse into dry ingredients to create cookie base
- Reserve 1/2 cup of cookie base for topping
- Press remaining oatmeal mixture into the bottom of sheet pan
- Make date caramel by adding dates, lemon juice and sea salt to cleaned food processor bowl in small batches, scrap down sides of bowl often to create smooth paste
- USE WET HANDS TO PRESS caramel layer on top of cookie layer
- Sprinkle reserved oatmeal mixture over the top of the date layer to make a crumble topping
- Bake for 18 minutes – rotate pan after 10 minutes
- Let cool then freeze for 15 minutes before cutting into bars
Nutrition
Calories: 333kcal | Carbohydrates: 31g | Protein: 6g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Sodium: 387mg | Potassium: 297mg | Fiber: 6g | Sugar: 12g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 2mg
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