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A soft gluten-free cookie layer is followed by a nutty date caramel, and then cloaked under a dark cacao and Metabolism Super Powder shell, making this the dessert of our dreams. Indulgently made with whole food ingredients and natural sweeteners, these cookie bars keep us coming back for more.


Shortbread Cookie

  • ½ cup almond flour
  • ½ cup oat flour
  • 1 teaspoon organic vanilla extract
  • ⅓  cup coconut oil or plant based butter
  • 2 tablespoon organic maple syrup
Nutty Caramel
  •  ½ cup organic nut or seed butter of choice 
  •  6 large pitted dates (sub ¼ cup maple syrup)
  • 1 cup water
Chocolate- Metabolism Layer


  1. Preheat oven to 350 degrees F.
  2. Make the cookie dough: Combine almond flour, oat flour, vanilla extract, coconut oil, and maple syrup. Ensure there are no clumps of hardened coconut oil. Place the bowl of cookie dough in the fridge.
  3. In a small pot, combine ½ cup water and pitted dates on low to medium heat, stirring often and breaking down dates, until they begin to resemble caramel. Add more water if needed to ensure it is caramel consistency.
  4. Add nut or seed butter of choice and stir until combined.
  5. Take cookie dough out of the fridge. On a baking sheet lined with parchment paper, press and flatten dough into a rectangular shape.
  6. Bake for 10 minutes. Take cookies out of the oven and let them cool.
  7. Begin to spread nutty date caramel onto the cookie evenly. Place cookies in the fridge to set while chocolate is being prepared.
  8. In a small pot, combine Metabolism Super Powder, chocolate, and coconut oil on low heat until melted.
  9. Take the cookies from the fridge and begin to spread chocolate over the nutty-caramel layer evenly.
  10. Place in the fridge to cool and once solidified, cut into squares or rectangular bars.
Filed Under: Recipes

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