Makes 6-8 large cookies
- 200g almonds
- 80g oatflakes
- 1 cup dates *soaked
- 4 tbsp raw cacao powder
- Pinch of sea salt
- 0.5 cup cashews *soaked
- 0.5 cup soaked dates
- 4 tbsp water
- 1/2 tsp vanilla powder
- 1 tbsp maple syrup
- 4 tbsp melted coconut butter
- 1 tsp almond butter (optional)
- 1/4 cup coconut oil or cacao butter
- 1/4 cup raw cacao powder
- 3 tbsp maple syrup
- Place the almonds and oatflakes into your food processor and process until finely ground.
- Add the remaining ingredients and blend until they form a dough.
- Roll the dough out between two sheets of parchment paper. (about 0.5" thickness)
- Take a cookie cutter and cut and even amount of cookies until you have used up all the dough.
- Set the cookies aside in the fridge.
- Blend the cashews, water, vanilla and maple suryp until thick and creamy.
- Add the dates and continue to blend until everything is combined into a smooth paste.
- Add the melted coconut butter and blend again to combine the mixture.
- Take tablespoons of the caramel and spoon it on top of half the cookies.
- Take the remaining half of the cookies and sandwich them onto the caramel.
- Place the cookies in the freezer to help the caramel firm up a little while you make the chocolate topping.
- Melt the coconut oil by placing the jar into a saucepan of hot water.
- In a bowl, mix the cacao powder with the maple syrup to form a paste
- Slowly add the melted coconut oil (about 1 tbsp at a time) to the chocolate paste.
- Stir gently to incorporate the oil into the chocolate paste, over stirring or whisking may casue the sauce to separate.
- Dip the top of each cookie into the chocolate sauce and place back in the freezer to set.
- These cookies can be enjoyed straight from the freezer or kept in the fridge in an airtight container for a couple of days.
* soaked dates- Soak the dates in filtered water for at least 4 hours and drain.
* soaked cashews- Soak the cashews in filtered water for at least 6 hours. Then rinse clean before use.