Salted Cashew Tahini Caramel Cookie Bars
These cookie bars are not only quick, easy, and require minimal ingredients, they are the most insane combination of tahini and cashews, all topped with a salted caramel date frosting and the optional, but recommended, chocolate drizzle.
They are so soft and gooey in the center and will make your house smell incredible. Not a tahini or cashew fan? Feel free to switch up the ingredients for what you have on hand! It would be hard for these NOT to taste good!
Ingredients:
Cookies:
1/2 cup tahini
1/2 cup cashew butter
2 flax eggs (1 tbsp flax + 2 1/2 tbsp water = 1 egg)
1/4 cup coconut sugar
1/4 cup maple syrup
1 tsp vanilla
1/2 tsp sea salt
1 tsp baking powder
1/2 tsp baking soda
3 tbsp coconut flour
Frosting:
1 cup soaked, soft pitted dates (soak in warm water for 15-20 mins)
3 tbsp cashew butter
1 tsp vanilla
1/2 tsp sea salt
1-2 tbsp maple syrup (add one tbsp at a time, taste, & adjust)
1-2 tbsp is nut milk as needed
How to:
Preheat your oven to 350F. line an 8x8 tray with parchment paper and set aside. Make your flax eggs and allow to sit for 5-10 mins or until the mixture has thickened to egg-like consistency.
Combine all ingredients besides coconut flour, until smooth. Then stir in the coconut flour until no lumps remain.
Spread the batter evenly in the pan and bake for 30-35 mins or until the cookie bars are golden and set. Remove and allow to cool.
To make the frosting, combine all ingredients, besides the milk, in a food processor. Process, scraping down the sides as needed, until a smooth, thick, frosting forms. If your mixture needs some help blending, add 1 tbsp of milk at a time. Frost the cooked cookie bars.
Optional: melt chocolate of choice and drizzle over top! Enjoy!