In this recipe
Ingredients
Directions
- Prepare the vegan sweetened condensed milk by adding the coconut cream, maple syrup, vanilla extract, and pinch of salt to a blender and blending until smooth. Chill while preparing the rest of the layers.
- Prepare the crust by preheating the oven to 350 ̊F. Line an 8”×8” baking dish with parchment paper, and extend paper up over the edges.
- Add Purely Elizabeth Chocolate Chip Cookie Granola, coconut oil, and dates to a high-speed blender or a food processor, and pulse until texture is like fine sand or meal.
- Add crust to the parchment-lined pan. Use your hands to spread it into an even layer, pushing the crust up to the edges of the pan so it contains the filling well.
- Bake for 10 minutes, just enough for the crust to mold together and to darken slightly. Set aside to cool.
- Prepare the date caramel by placing the dates in the food processor and blending until small bits remain. Add a pinch of sea salt, and then add the water, 1 Tbsp at a time, until a spreadable caramel-like consistency forms. Set aside.
- Begin layering by adding the date paste to the crust. Followed by the vegan sweetened condensed milk, the chopped pecans, unsweetened coconut flakes, Cookie Granola, chocolate chips, and butterscotch chips.
- Bake for 10-12 minutes or until the edges are golden brown and the toppings are slightly toasted. Let cool for at least 20 minutes. Once cool, use the parchment paper to lift the bars out of the pan. Can serve warm or place in the refrigerator overnight for the layers to set.
