Vegan Chocolate-Dipped Coconut Caramel Cookie Bars

Coconut butter lends a wealthy and buttery style to those cookie bars from the Incredible Vegan Cookies cookbook. These are mainly the vegan reply to a Bounty bar assembly a Mars bar and we will’t cease making them. 

What you want:

For the crust: 
1 cup rolled oats 
¾ cup plus 1 tablespoon shredded coconut, divided 
¼ cup coconut butter, melted 
4 tablespoons maple syrup 
¼ teaspoon salt 

For the caramel layer: 
¼ cup coconut butter, melted
1 cup pitted tender dates 
3 tablespoons vegan milk 
⅛ teaspoon salt

For the chocolate layer: 
1 cup vegan chocolate chips 
2 teaspoons coconut oil, softened however not melted

What you do:

  1. Line an 8 x 8-inch pan with parchment paper. 
  2. For the crust, in a meals processor, mix rolled oats and ¾ cup of shredded coconut till a rough flour texture is achieved, about 2 to three minutes. Add coconut butter, maple syrup, and salt to flour. Mix till a dough varieties. Press dough into parchment paper-covered pan. 
  3. For the caramel layer, in a meals processor, mix all components till a easy caramel consistency is achieved. Unfold on prime of crust and place in freezer for half-hour. 
  4. For the chocolate layer, utilizing a double boiler technique over medium warmth, soften chocolate and coconut oil till easy. 
  5. Take away strong caramel bars from freezer and lower into rectangular bars. Dip a bar into melted chocolate, ensuring to evenly coat both sides. Place bar on a cooling rack and repeat with remaining bars. Sprinkle remaining tablespoon of shredded coconut over prime of bars. 
  6. Place in freezer till chocolate is about, about quarter-hour.
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