Almond Chocolate Caramel Cookie




4 cups almonds

2 cup dates soaked 30 minutes, drained

½ cup cocoa powder

1 pinch salt

1 cup almond butter

1 cup coconut butter

½ cup cacao butter

1 cup agave nectar

2 tablespoon vanilla extract

1 pinch salt

1 cup unsweetened shredded coconut

Nutritional information

No nutrition information available


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.