Caramel Cookie Brownie Bars
3/4 cup all purpose flour
2 Tbsp cocoa powder
¼ tsp baking powder
1 Tbsp flaxmeal
2 Tbsp non-dairy milk
¼ cup maple syrup
1/3 cup dark chocolate chunks or vegan chocolate chips
1 tsp vanilla extract
⅛ tsp salt
2 Tbsp oil
¼ cup organic cane sugar
¼ cup vegan chocolate chips (optional)
Date Caramel Layer:
6 large Dates soaked in a tiny amount of hot water for 15 minutes
1 Tbsp almond butter
1 Tbsp unsweetened shredded coconut
1/2 cup almond milk
1/8 tsp fine sea salt
1 tsp flour
Chocolate Chip Cookie Layer:
1 cup unbleached flour
1 Tbsp corn starch
1/4 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt
2 tsp flaxmeal
3 Tbsp almond milk
3 loaded Tbsp almond butter
3 Tbsp Oil (organic canola or virgin coconut)
1 Tbsp maple syrup
1 Tbsp light molasses (or 1 Tbsp maple syrup if you don’t like molasses)
1 tsp vanilla extract
1/2 cup organic sugar
1/2 cup or more vegan dark or semi-sweet chocolate chunks or chips
Preheat the oven to 375 degrees F
Grease a 9X12 pan or line with parchment paper and spray with non-stick cooking spray
Make the brownie batter. In a bowl, add all the dry ingredients under Brownie Layer and mix well. Heat non dairy milk and maple syrup until hot (in pan or microwave). Whisk in the dark chocolate and flax seed meal until the chocolate melts. Add the rest of the ingredients and mix well. Add the wet mixture into dry and mix to combine. Mix in ¼ cup chocolate chips into the batter and pat into a greased baking pan.
Make the Date Caramel. Blend everything under date caramel in a food processor until very smooth.
Spread the date caramel on the brownie batter evenly.
Make the Cookie dough. In a bowl, whisk all the dry ingredients: In another bowl mix the flaxmeal into the almond milk. Add the almond butter, oil, vanilla, maple, molasses and mix well to combine. It will take a minute or so for the nut butter to mix in. Add the sugar and mix well. Add dry to the wet. Mix to form a dough. Form the dough into the shape of the pan with your hands on parchment paper. Lift gently and flip to place on top of the caramel. Lightly press and shape into the pan.
Bake for 26-28 minutes or until the cookie top is golden on the edges and not jiggly in the center.
Cool for 10 minutes then remove from pan. Cool for another 10 minutes before slicing.