Layered Gingerbread Caramel Bars

By Season - @theholisticavocao

These bars are EVERYTHING. They have 3 delicious that make for the perfect bite every time. And the Gingerbread Peanut Butter really takes it to the next level.

Ingredients:

BASE LAYER

• 1/2 cup cashews 
• 1/4 cup flax seed, chia, hemp blend 
• 1/2 cup shredded coconut 
• 1/4 cup cacao powder 
• Pinch pink salt 
• 5 medjool dates, pitted 
• 2-3 tablespoons maple syrup

CARAMEL LAYER

• 1 1/2 cups medjool dates, pitted 
• 1/2 cup-3/4 cup Wild Friends Gingerbread Peanut Butter 
• 1/4 cup maple syrup 
• 1/1 tsp pink salt 
• 1/2 coconut condensed milk

CHOCOLATE GANACHE LAYER

• 4 ounces dark chocolate 
• 1/3 cup full fat coconut milk

 DIRECTIONS:

1. Spray a 8 inch cake or loaf pan with a little bit of cooking spray. Set aside. 
2. In the bowl of a food processor add the first 5 ingredients for the base layer. Pulse until combined. 
3. Add the dates and maple syrup, pulse to form a sticky paste. Press into the bottom is the loaf pan. 
4. Add all the ingredients for the caramel sauce into a high speed blender. Blend until smooth and creamy. Stopping to scrape down the sides a few times. 
5. Pour the caramel on top of the base layer and pop into the freezer while you make the chocolate layer. 
6. Add the chocolate and coconut milk to a heat proof bowl on top of a pan of simmering water. 
7. While stirring over medium heat, gently melt the chocolate and be careful to watch so it doesn’t burn. 
8. Remove the pan from the freezer and pour the ganache over the caramel layer. Put the pan back into the Freezer for about 2 hours. Remove from freezer and using a warm knife to cut them into bars. Enjoy!