These vegan cookie dough bars with chocolate and a luxurious caramel layer are an easy no-bake dessert or snack! Gluten-free, and made using just 7 simple ingredients.
Soak the dates in warm water for 10 minutes. Drain them afterwards.
Add the gluten-free oats, maple syrup, ⅔ cup of the dates, vanilla extract, and ¼ cup peanut butter to a blender or food processor. Blend until thoroughly mixed together.
Transfer the cookie dough to a rectangular pan lined with parchment paper. Press it down into an even layer.
Make the date caramel by adding the rest of the dates and peanut butter to the blender/food processor and blend until smooth. Then, add the date caramel on top of the cookie dough and smooth out using a spatula. Leave to set in the freezer for 30 minutes.
Make the chocolate glaze. Add the dark chocolate and melted coconut oil to a heatproof bowl and place it over a saucepan with water simmering over a low heat. Make sure that the bottom of the bowl doesn't touch the water and leave it until the chocolate melts, stirring using a spatula if necessary.
Pour the chocolate glaze over the caramel layer and leave to set in the fridge for 30 minutes more. Remove from the pan, serve and enjoy!
Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!