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Almond Chocolate Caramel Cookie

cookie bar"


4 cups almonds
2 cup dates soaked 30 minutes, drained
1/2 cup cocoa powder
pinch salt

Caramel Layer:
1 cup almond butter
1 cup coconut butter
1/2 cup cacao butter
1 cup agave nectar
2 tablespoon vanilla extract
pinch salt
1 cup unsweetened shredded coconut


To form crust, process almonds, dates, cocoa powder and salt in
food processor.

Press into 9" X 12" glass pan.

To form caramel layer process almond butter, cacao butter, agave
nectar and coconut butter in food processor until smooth.

Spread on top of crust layer. Top immediately with coconut, pressing it into the caramel layer so that it sticks.
Freeze until ready for serving.

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Nutritional Information
Per Serving

no nutrition information available

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