1 cup cashew butter (see notes) 5 medjool dates (pits removed and soaked in water for 30 minutes) 2 T water 1 tsp ground vanilla beans or vanilla extract ¼ tsp sea salt ¼ tsp baking powder ¼ cup dark chocolate chips Read more at http://mywholefoodlife.com/2014/04/27/flourless-salted-caramel-chocolate-chip-cookies/#04kBVQ3IofppR87m.99

Preheat oven to 350. Drain the dates in the water. In a small blender combine the dates, sea salt and 2 T new water and mix until a caramel starts to form. If you need to add a little extra water, that is okay. In a food processor, mix the cashew butter, vanilla and baking powder together. Add the caramel to the cashew butter mixture and pulse a few times. Lastly add the chocolate chips and pulse a few more times. Drop cookies onto a lined baking sheet. I used a cookie scoop and got 9 cookies. Bake for 9-10 minutes. Wait until the cookies are completely cooled before removing them from the baking sheet. Store cookies in an airtight container in the fridge for up to 2 weeks. You can also freeze them for longer. Read more at http://mywholefoodlife.com/2014/04/27/flourless-salted-caramel-chocolate-chip-cookies/#04kBVQ3IofppR87m.99