Chocolate Caramel Cookie Crumble Slice - Raw, Vegan, Gluten Free, Delicious

It has been a while since I last made a slice. I had been craving one for far too long so I decided it was time that I went ahead and made one. They are so incredibly easy to make - way easier than baking...I just didn't seem to have any time. But now, on July 14th, 2015, I present to you the quadruple C's. Chocolate Caramel Cookie Crumble...Slice. Shall we?

Chocolate Caramel Cookie Crumble Slice

Ingredients:

For the chocolate cookie base:

~ Cacao powder - 5 tbsp

~ Cashews (or almonds, hazelnuts or walnuts) - 1/4 cup

~ Almond flour - 1/4 cup

~ Maple syrup - 3 tbsp

~ Coconut oil - 2 tbsp

For the middle cookie goodness:

~ Unsweetened shredded coconut - 1/4 cup

~ Maple syrup - 2 tbsp

~ Almond flour - 1/2 cup

~ Coconut flour - 1/4 cup

~ Vanilla - 1 tsp

~ Coconut oil - 1 tbsp

For the caramel:

~ Mejool dates - 2 cups

~ Coconut milk - 3 tbsp

~ Almond butter - 1 tbsp

~ Coconut oil - 1/3 cup (add extra by the tbsp if you want it creamier)

For the chocolate coating on top:

~ Click here for my super easy chocolate recipe (vegan)

Instructions:

1. First let's make the chocolate cookie base. This is delicious. Put all of the ingredients in your food processor and blend until well combined. The texture will be pretty crumbly but it should be able to stick together. Add more coconut oil by the tbsp if necessary.

2. Put the chocolate cookie crumble in a container (mine was 8x4in) and smoosh it all evenly to the bottom. Place in the freezer. The chocolate cookie base is complete.

3. Now put all of the ingredients for the middle cookie goodness into your food processor and blend until well combined. The texture should be a tid crumbly but less than the chocolate cookie base was.

4. Take your container out of the freezer and add the middle cookie goodness on top. Smoosh it evenly as the second layer and place the container back into the freezer. Middle cookie goodness DONE.

5. Next comes the caramel. Blend all of the ingredients in your food processor until well combined. To get a proper caramel consistency, blend until it all becomes thick and runny. This may take a little more than a minute - all depends on your blender.

6. Take the container out of the freezer. Scoop (or pour) the caramel into the container evenly. Put the container back into the freezer. BOOM. Caramel layer complete.

7. Put all of the ingredients for the chocolate coating into a small mixing bowl. Mix.

8. Take your container out of the freezer. Evenly pour the chocolate on top. Place the container back into the freezer.

9. You just made a Chocolate Caramel Cookie Crumble Slice and after 60 minutes of letting that deliciousness firm up in the freezer, you can slice and enjoy. Good job.