For the base:
1 can GOODE chickpeas, drained and rinsed
1 cup rolled oats
2 tbsp creamy nut butter
5 tbsp maple syrup
2 tsp vanilla extract
½ tsp baking powder
Pinch of salt
For the caramel:
1 cup sugar
½ cup water
¾ cup coconut cream
2 tbsp vegan butter
½ tsp vanilla extract
Additional:
1 pack Dark chocolate chips
For the caramel:
In a large non stick sauce pan combine the sugar and water, cook over medium low heat until the sugar dissolves without stirring it.
Just swirl the pan around. Once the sugar has dissolved, turn the heat to medium high and let it bubble away until it turns a deep amber color, about 8 to 10 minutes.
Turn the heat down to low at this point and add the coconut cream slowly. Be careful because it will bubble vigorously. Keep whisking until everything is combined and turn the heat off.
Add the vegan butter, salt and vanilla and whisk in until the butter melts. Set aside to cool completely