• Large mixing bowl
• Parchment paper
• Baking pan
• Small saucepan

For the Cookie:

• 1/2 cup coconut flour
• 2 T arrowroot
• 1/4 t sea salt
• 2/3 cup grass-fed butter, melted
• 2 T honey
• 1 t vanilla extract

For the Caramel:

• 1 cup pitted dates, soaked in hot water for 20 minutes, and drained
• 1 t white vinegar
• 1/4 cup full fat coconut milk
• 1 t vanilla extract
• 1 T grass-fed butter, melted

For the Chocolate Sauce:

• 1/4 cup pitted dates, soaked in hot water for 20 minutes, and drained
• 1/2 cup full fat coconut milk
• 1 T cocoa powder

• Preheat oven to 325°F. Line a baking sheet with parchment.
• Whisk the coconut flour and arrowroot with the salt in a large bowl. Whisk the butter with the honey and vanilla, and add it to the flour. Stir until fully mixed and you have a thick, wet dough.
• Pat the dough into a square about 1/2 inch thick on the parchment. Bake for 8-10 minutes, until very light golden brown.
• While the cookie is baking, make the caramel. Blend the dates, vinegar, coconut milk, vanilla, and butter until a thick paste.
• When the cookie is done and cooled, spread the caramel on top in an even layer. Transfer the pan to the freezer to firm up.
• To make the chocolate sauce, put the dates and coconut milk in a blender and blend until smooth. Transfer to a small saucepan and bring to a boil. Reduce heat to a low simmer and simmer until thick and smooth. Stir in the cacao powder and stir until mixed in. Allow to cool completely.
• Remove the cookie from the freezer, and cut into 1-2 inch bars. Cover each with the chocolate sauce and either serve immediately, or refrigerate until firm. Store leftovers in the refrigerator.