Directions:
Cookie Crust:
Preheat oven to 350. Mix flours, protein powder, agave nectar & coconut oil together. Mix until dough like.
Line a square baking dish with parchment paper. Press Dough mixture into pan. Flatten down with spatula. Press down.
Bake 10 min. or until it just starts to get suntan 🙂 Remove and cool completely.
Carmel Center:
Mix nut butter, coconut oil, agave nectar, vanilla extract, & salt in small saucepan. Het on low until melted like Carmel. Cool completely.
Chocolate Topping:
Melt chocolate chips & coconut oil in microwave, stirring at 15 second intervals until melted.
Start Layering:
Once the cookie crust & caramel center are completely cool, pour caramel center sauce over the cookie layer. Spread evenly. Put in freezer for 1 hour 30 minutes or until completely frozen.
Remove from freezer, touch the caramel, it should be hard. If it’s sticky, put back in freezer. (Be patient, lol, it will be so worth it.) If the caramel layer is hard and frozen, pour the chocolate sauce layer over the top. Spread evenly. Top with flaky sea salt, unsweetened coconut flakes and slivered almonds. Put in freezer for 5-10 minutes to harden.
After 5-10 minutes, removed the Cookie Candy from the pan by lifting the parchment paper and putting Cookie Candy on a large cutting board. Cut into bite sized strips. Tip: Don’t leave the chocolate layer in freezer too long or it will crack when you try to cut it.
Store in airtight container in freezer. Enjoy!