For the caramel-
1 cup dates
¼ cup of water
¼ Tbsp maple syrup
For the cookie portion-
1 Tbsp oil of your choice
2 Tbsp maple syrup
1 tsp vanilla
Almonds and peanuts chopped
1 cup of dairy free baking chocolate melted
Blend all caramel ingredients until you get your smooth caramel paste and set aside.
Blend all cookie ingredients until you get a dough mixture.
Line a square pan with parchment paper and spread out the dough so that it’s flat on the pan ½-1 cm thick. Freeze for 45 minutes or until hardened.
Layer the caramel on top of the hardened cookie crust. Sprinkle the extra chopped almonds and peanuts over the caramel. Drizzle the chocolate on top of all of that. Boom.
Freeze for 2 hours and have your mind blown.