Cookie Dough Caramel Bars

For the chickpea cookie dough layer:

Add 1 can of rinsed no salt chickpeas, 1 cup of oats, 1/3 cup maple syrup, 4 tbsp peanut butter, 3 tsp vanilla extract, 1 tsp cinnamon, and 1/4 tsp sea salt to a food processor or blender and blend until dough forms. Press the dough into a lined loaf pan and place into the freezer.

For the date caramel layer:

Add 10-15 pitted medjool dates, 3/4 cup of water, and a dash of vanilla extract to a food processor or blender and blend until smooth. Pour this mixture on top of the cookie dough layer and place into the freezer for 30 minutes to 1 hour.

For the chocolate layer:

Melt a dark chocolate bar or chocolate chips with some coconut oil until smooth. Pour the melted chocolate on top of the caramel layer. Add some flakey sea salt and place back in the freezer until it hardens. Slice into bars and ENJOY!