Ingredients for base:

1.5 cups wholemeal self raising flour
1/4 cup desiccated coconut
1/4 cup coconut sugar
3.5 tbsp coconut oil, melted
2-4 tbsp milk of choice (we chose unsweetened almond milk)
1 tsp vanilla essence
1/2 scoop SLIM MAMA SHAKE (vanilla)

Ingredients for Caramel layer:
1 cup dried dates, softened in hot water for 10 mins
1 tbsp honey
1 tbsp coconut oil, melted

Ingredients for chocolate layer:
50g baking dark chocolate chips
1 tbsp coconut oil, melted


Mix all base ingredients together. Add water if needed to bind it together properly. Press down firmly in a lined baking tray. Bake at 180˚C for 15-20 mins until golden.
Caramel layer:
Drain water from the dates. Blend all caramel ingredients together in a food processor until smooth. Smooth over the top of the cookie base once it has cooled.
Chocolate layer:
Place dark chocolate chips and coconut oil in a microwave safe bowl and cook in 30 second intervals until melted (be careful not to overcook the chocolate). Drizzle or smooth over the top of the caramel layer. Place in the fridge or freezer to set. Slice into 20 bars and then keep in an airtight container in the fridge or freezer.

Serves: 20
Calories per serve: 112