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

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

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