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Almond Butter Date Caramel Bars
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Prep Time
20
minutes
mins
Cook Time
2
hours
hrs
Total Time
2
hours
hrs
20
minutes
mins
Course
Dessert, Snack
Cuisine
American
Servings
6
servings
Ingredients
1x
2x
3x
Crust
1/2
cup
gluten-free oats
1/2
cup
dried mulberries
1/2
cup
dates
1/2
cup
almond meal
Date Layer
2
cup
pitted dates
Almond Butter Layer
4
cup
raw almonds
1
dash
pink sea salt
Chocolate Drizzle
2
tbsp
Carob Powder
1/3
cup
water
1/2
tsp
coconut sugar
Instructions
Pulse your base ingredients until well combined. Add to a non stick pan and freeze for 30 minutes to an hour.
Blend 2 cup of dates until it makes an ooey gooey paste. Add a Date layer, freeze until formed.
For the almond butter layer
Blend 4 cups of raw almonds with a food processor or high speed blender (I used my blendtec twister jar). Then add your almond butter, freeze.
Add another date layer and then top with the last of your almond butter, strawberries, and carob chocolate drizzle.
For the carob chocolate drizzle
Mix carob powder, water, and coconut sugar until creamy.
Notes
The Mulberries I use:
Terrasoul Superfoods Sun-dried White Mulberries (Organic), 16-ounce
The carob powder I use:
Bob's Red Mill Carob Powder Toasted - 18 oz
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