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Ingredients

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INGREDIENTS

COOKIE BASE:

  • 1 1/2 Cup rolled oats
  • 3 Tablespoons coconut oil
  • 1/4 Teaspoon Himalayan Pink Salt
  • 1/2 Pure Vanilla Extract
  • 3 Tablespoons 100% Pure Maple Syrup
  • 1 Tablespoon Ground Flax Meal

CARMEL FILLING: 

  • 12 pitted dates (soaked in water)
  • 1/4 Cup 100% natural peanut butter (look for 1 ingredient)
  • 2 Tablespoons Coconut Oil
  • 1/4 Cup Tablespoons 100% Maple Syrup

CHOCOLATE COATING:

  • 1 Scoop Detox Organics
    2 Cups Chocolate Chips (I recommend Enjoy Life Brand Dark Chocolate)

Instructions

INSTRUCTIONS 

  1. Preheat oven to 350 F and line a baking dish with parchment paper
  2. Make cookie base by combining the oats, coconut oil, salt, vanilla extract, maple syrup, flax meal in a blender or food processor until the mixture sticks together
  3. Press into the bottom of the pan and bake for 10 minutes or until the top looks dry and the edges are golden brown
  4. While the cookie is baking, make the caramel by adding the dates, peanut butter, coconut oil, and maple syrup into a blender or food processor on high until smooth caramel like paste
  5. Make the chocolate coating by melting the chocolate chips. Add 1 scoop Detox Organics and combine until incorporated throughly

ASSEMBLE

  1. Scoop some of caramel base onto the cookie base layer and spread into a thin layer, set the rest of caramel aside
  2. Sprinkle the chopped peanuts on top
  3. Spread the rest of the caramel on top of the peanut layer
  4. Let set
  5. Coat in chocolate evenly
  6. Enjoy!

Keeps for 1 week, in fridge or freezer

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