Eat, Sweets

Raw Vegan Salted Caramel Cookie Sandwiches

raw vegan salted caramel cookie sandwiches #vegan #glutenfree Happy hump day everyone! I’m super excited to share the recipe for these delicious, chewy raw vegan salted caramel cookie sandwiches. They’re super sweet, but naturally sweetened, so they definitely make for an extra special healthy-ish plant-based treat. I nommed on them over the weekend to reward myself after a week of hard work! I’ve had some requests for this recipe on Instagram, so I wanted to quickly get it up so you can enjoy it too. 

raw vegan salted caramel cookie sandwiches #vegan #glutenfree Anyways, apologies for a short post today but I cut my finger really badly on my mandoline last night. Two fingers actually. It was my first time using it and I was trying to make baked sweet potato chips. I didn’t use the guard, so it was completely my fault. But now my writing hand is out of commission. Long story short, enjoy these super yummy vegan & gluten-free salted caramel cookie sandwiches!

I adapted these cookies from my raw vanilla oat cookies and sandwiched them together with the best date caramel ever. Added a little salt in to elevate them and viola!  raw vegan salted caramel cookie sandwiches #vegan #glutenfree

RAW VEGAN SALTED CARAMEL COOKIE SANDWICHES
 
Prep time
Total time
 
Delicious, naturally sweetened raw vegan salted caramel cookie sandwiches! No-bake vanilla oat cookies sandwiched together with date caramel.
Author:
Recipe type: Dessert
Cuisine: Raw, Vegan, Gluten-free, Refined Sugar-free
Ingredients
For the cookies
  • 1 cup rolled oats, gluten-free if necessary
  • 1/4 cup brown rice syrup
  • 4 Medjool dates, pitted
  • 1 tsp cinnamon
  • 1/2 tsp vanilla extract
For the caramel
  • 1 cup Medjool dates, pitted
  • 1 tbsp almond butter
  • 1 tbsp brown rice syrup
  • 1/2 tsp vanilla extract
  • salt, to taste
Instructions
For the cookies
  1. Add rolled oats to a food processor.
  2. Process until mixture is completely broken down into a flour-like consistency.
  3. Add in brown rice syrup, dates, cinnamon & vanilla and process until a sticky ball of dough forms.
  4. Scoop out with a small cookie scoop and place on a cookie sheet lined with parchment paper.
  5. Slightly wet your hands and gently press down balls into a cookie shape.
  6. Place in the freezer while you make the caramel.
For the caramel
  1. Add dates, almond butter, brown rice syrup, vanilla & salt to a food processor.
  2. Process until smooth, stopping to scrape down the sides until you get a thick caramel.
  3. Scoop out the caramel by the spoonful and place a ball of caramel on each cookie.
  4. Gently smooth the caramel evenly on the cookie, smoothing it out with slightly wet hands or the back of a wet spoon.
  5. Place in the freezer for 1 hour to help them to set, or overnight.
  6. Remove from the freezer and sandwich the cookies together.
  7. Allow them to thaw for 10-15 minutes before eating.

 

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4 Comments

  • Reply Casey the College Celiac May 12, 2017 at 2:24 am

    The look and sound absolutely SCRUMPTIOUS!!!

    • Reply laura May 12, 2017 at 4:32 am

      They are SUPER YUM!! Let me know if you give them a go 🙂

  • Reply AlluraDerm Serum May 13, 2017 at 11:52 am

    I must thank you for the efforts you’ve put in penning this site.
    I really hope to view the same high-grade content from you in the future as well.
    In truth, your creative writing abilities has
    motivated me to get my own, personal site now 😉

    • Reply laura May 17, 2017 at 11:21 am

      Thanks for the kind words! I’m so happy to hear you enjoy my blog 🙂 If you like writing, you should definitely start your own blog!

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