Vegan Chocolate-Dipped Coconut Caramel Cookie Bars 

Vegan Chocolate-Dipped Coconut Caramel Cookie Bars 

A thick layer of date caramel on a coconutty crust dipped in lush vegan chocolate makes these dessert bars irresistible. 

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Serves: 10

Coconut butter lends a rich and buttery taste to these cookie bars from the Fantastic Vegan Cookies cookbook. These are basically the vegan answer to a Bounty bar meeting a Mars bar and we can’t stop making them. 

What you need:

For the crust: 
1 cup rolled oats 
¾ cup plus 1 tablespoon shredded coconut, divided 
¼ cup coconut butter, melted 
4 tablespoons maple syrup 
¼ teaspoon salt 

For the caramel layer: 
¼ cup coconut butter, melted
1 cup pitted soft dates 
3 tablespoons vegan milk 
⅛ teaspoon salt

For the chocolate layer: 
1 cup vegan chocolate chips 
2 teaspoons coconut oil, softened but not melted

What you do:

  1. Line an 8 x 8-inch pan with parchment paper. 
  2. For the crust, in a food processor, blend rolled oats and ¾ cup of shredded coconut until a coarse flour texture is achieved, about 2 to 3 minutes. Add coconut butter, maple syrup, and salt to flour. Blend until a dough forms. Press dough into parchment paper-covered pan. 
  3. For the caramel layer, in a food processor, blend all ingredients until a smooth caramel consistency is achieved. Spread on top of crust and place in freezer for 30 minutes. 
  4. For the chocolate layer, using a double boiler method over medium heat, melt chocolate and coconut oil until smooth. 
  5. Remove solid caramel bars from freezer and cut into rectangular bars. Dip a bar into melted chocolate, making sure to evenly coat each side. Place bar on a cooling rack and repeat with remaining bars. Sprinkle remaining tablespoon of shredded coconut over top of bars. 
  6. Place in freezer until chocolate is set, about 15 minutes.