Ingredients

Shortbread Cookie:

• 1/3 cup coconut oil
• 2 tbsp maple syrup
• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 tsp salt

Caramel Coconut Layer:

• 1 1/2 cups unsweetened shredded coconut, toasted
• 1/2 cup almond butter (or nut/seed butter of choice)
• 1 cup pitted medjool dates, soaked for 10 mins
• 1/4–1/3 cup water
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup Hu Gems chocolate

Directions

1. Preheat the oven to 350ºF.
2. Mix together all the cookie ingredients.
3. Press the dough into the bottom of a loaf pan lined with parchment paper. Alternatively you can roll/cut or press into individual cookies.
4. Bake for 13-15 minutes (a little less for cookies, try 11-12) at 350ºF until golden brown. Cool.
5. Combine the soaked and drained dates, almond butter, vanilla, and salt in a food processor. Process slowly adding water as needed until you have a thick smooth paste.
6. Pulse in the toasted coconut.
7. Spread on top of the cookie base. Refrigerate or freeze until firm.
8. Melt the Hu...