Put 1 cup rolled oats into the food processor and process until you have reached a flour like consistency.
Add the coconut, the 5 quartered dates, salt, and baking soda. Process until fully incorporated and the dates are smooth.
Add the walnuts, the remaining 1/2 cup oats, egg, chia seeds, and oil. Pulse until just incorporated.
Separate 1 cup of the cookie mixture and set it aside.
In an 8 x 12 baking pan press the remaining cookie mixture to the bottom of the pan, using the bottom of a measuring cup pack it tightly.
Rinse the food processor bowl and then add all the caramel layer ingredients to the bowl. Pulse a few times so that it isnt too chunky. Then process for 4 full minutes until it is smooth and resembles caramel.
Use wet finger tips to smooth the caramel over the cookie layer in a flat even layer.
Crumble the reserved cookie layer over the top.
Bake for 20 minutes.
Allow to cool completely.
Cut into 18 bars. Freeze for best storage. Great eaten from the freezer or at room temperature.
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