Meal Prep Instructions

soak dates

• boil water and pour into a bowl of the 10 pitted dates to let them soak for 10-30 min until very soft and easily squish between your fingers. This will help make the caramel middle more like a runny "paste" vs a sticky hard to blend or spread pile of goop!

make cookie dough layer

• In a large bowl mix together all the "cookie dough" (1/2 cup almond flour, 1/2 cup coconut flour, 1/4 cup vanilla protein powder, 1/4 cup rolled oats, 1/3 cup coconut oil, 1/4 cup almond butter, 3 tbsp maple syrup) ingredients until well combined. I personally like to heat up my coconut oil, almond butter and maple syrup together so the dough easily combines with the warmth. Test the texture of the dough and make sure you can squeeze it together and it holds its shape – it's ok that it's not hard! it will harden as it cools.

  Add the dough to a parchment lined cutting board. Use your hands to flatten it out down into a large rectangle that is about a 1/4 inch thick. You can place another piece of parchment on top and gently roll it out with a round glass or dough rolling pin to make it nice and smooth if you want. 

make caramel layer

• In a large mason jar, measuring cup OR small food processor, add all the "caramel" ingredients (10 dates, 2 tbsp almond milk, 1/4 cup almond butter, 1 tsp vanilla, dash of salt).

  **I prefer using my hand immersion blender to blend this together because I have much better control of blending the ingredient vs a food processor where you constantly have to scrape the side down until everything is well combined! Add liquid as necessary to get a runny "paste-like" texture that is easy to spread over the dough!

combine layers

• Gently spread the caramel mixture over the dough all the way to the edges. Crumble your frozen raspberries in a bag or bowl with your hand, a small hammer or my preference, a cocktail muddler, until little bits form. Sprinkle half the frozen raspberry bits evenly over the carmel layer. 

make chocolate layer

• In a small bowl in the microwave or in a saucepan, melt the chocolate chips and coconut oil until a drizzle-able texture forms. Pour over the bars as a final layer and gently spread so the top is evenly coated. Top with remaining frozen raspberry bits and place in the freezer for 15-20 minutes.

cut into bars/squares

• Once the layers "set" you can chop the bar into squares. Add them in an airtight container with layers of parchment paper in between each so they don't stick together – I prefer keeping them frozen vs refrigerated because they last longer and they thaw very quickly for a delicious cold snack on the go!