no-bake, three-layer chocolate caramel cookie, olympics ed.

In honor of the 2016 Olympic Games, I present to you the most delicious paleo cookie on planet earth (legitimately though). Best part: no baking involved!  These will not last long, so share wisely with your favorite viewing companions.

makes 8-10 cookie squares

Ingredients

for the crust

1/2 cup paleo flour (nut, coconut, or banana)
1/4 cup coconut oil, melted
1/4 cup maple syrup
1/2 tsp vanilla extract

for the caramel

2 Tbsp unsweetened nut butter
2 Tbsp coconut oil
2 Tbsp maple syrup
1/2 tsp vanilla extract
sea salt

for the chocolate

1/4 cup cocoa powder
1/4 cup coconut oil
1.5 - 2 Tbsp maple syrup
1/2 tsp vanilla extract
sea salt

toppings: blueberries, lemon zest, cocoa nibs, mint, and goji berries

Preparation

1. For the crust: place the flour, coconut oil, maple syrup and vanilla extract in a food processor and pulse until soft dough forms.
2. Roll the dough onto a square baking pan and set aside in fridge.
3. For the caramel: heat the coconut oil in a sauce pan over low heat. Add in the nut butter, maple syrup, vanilla extract, and sea salt. Stir continuously for until mixture is fully combined, about 3 minutes. Remove from heat and let cool for a few minutes before pouring over crust.
4. Let the crust and caramel layers set in fridge for 30 minutes.
5. For the chocolate: 10 minutes before the caramel and crust are ready, begin making the chocolate. Heat the coconut oil in a sauce pan over low heat. Add in the cocoa powder, maple syrup, vanilla extract, and sea salt. Stir continuously for about 3 minutes, or until chocolate is smooth and fully combined. Remove from heat and let cool in fridge for 5 minutes so that chocolate has a thicker consistency. Pour over caramel layer and spread.
6. Refrigerate the three layers for 30 minutes and cut into desired shape.
7. Enjoy!

xx Shira

Adapted from A Saucy Kitchen