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Chocolate Chip Cookie Dough Caramel Slice

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Happy New Year folks! Thanks to all of you, 2015 was a great year and I am so excited to create so many new recipes in 2016! If there’s anything specific you would like me to create, I would love to hear from you! My email is in the contact section.







Chocolate Chip Cookie Dough Caramel Slice

Yield: 9 Slices

Serving Size: 1 Slice

Chocolate Chip Cookie Dough Caramel Slice


    Cookie Dough Layer
  • 1/2 c almond flour
  • 1/2 c powdered peanut butter (I used Peanut Butter & Co vanilla flavor)
  • 2 scoops protein powder (I used PEScience cookies and cream flavor)
  • 1/4 c oat flour
  • 1/4 c coconut sugar
  • 1/4 sticky sweetener (I used vitafiber--honey/agave/maple syrup will also work)
  • 2 tbsp. coconut oil
  • 4 tbsp. warm water
  • 1 tbsp. mini chocolate chips
    Caramel Layer
  • 12 pitted dates
  • 1/4 c plus 1 tbsp. almond butter (I used Buff Bake snickerdoodle flavor)
  • 2 tbsp. sticky syrup (I used vitafiber--honey/agave/maple syrup will also work)


    Cookie Dough Layer
  1. Mix all dry ingredients together.
  2. Melt coconut oil and syrup together and then add to dry ingredients.
  3. Add water and mix until dough forms.
  4. Fold in chips.
  5. Press dough into the bottom of an 8x8 inch pan lined with parchment paper and place into the freezer while you prepare your caramel layer.
    Caramel Layer
  1. Place all caramel ingredients in high performing blender or food processor and blend on high until smooth.
  2. Remove cookie dough layer from the freezer and press caramel layer evenly over cookie dough. Sprinkle with more chocolate chips if desired and returned to the freezer for one hour before cutting into squares and serving.

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