Date Caramel Stuffed Cookie Bars

Preheat your oven to 350 degrees and line a 9x5 loaf pan with parchment paper. Empty your dates into a bowl and pour hot water over them. Let soak for 5 minutes to soften. Remove from the hot water, pit, and transfer to a high-speed blender or food processor. To the blender, add the creamy almond butter, cardamom, hot water, maple syrup, vanilla, and pinch of salt. Blend thoroughly until completely smooth and luscious. Set the caramel aside.

In a medium bowl, combine the eggs, melted and cooled coconut oil, vanilla extract, and coconut sugar. In a separate bowl, whisk together the almond flour, baking powder, and kosher salt. Combine the wet and dry ingredients, and add the non-dairy milk to help everything come together. Fold in the chocolate chips.

Transfer half of the batter to the loaf pan, and spread it out nicely so it’s evenly distributed throughout the bottom of the pan. Add half of the date caramel in the center - spread it out nicely. Now, add the remaining cookie dough on top. Swirl a bit of date caramel on the top (you won’t use all of the caramel here, save the rest for later to use as a spread, or in another dessert).

Bake in the oven for 45-55 minutes, or until the loaf is golden brown on the outside and a toothpick inserted in the center comes out clean. It should be pretty gooey on the inside - let cool completely before slicing and serving.