GOOEY CARAMEL BISCUITS

GOOEY CARAMEL BISCUITS

Makes: 14

raw | vegan | refined sugar free

 

Cookie Base

1 cup (140g) macadamias

½ cup (50g) pecans (preferably activated)

¾ cup (75g) desiccated coconut

½ tsp mesquite powder (see notes)

1/3 cup (80ml) melted coconut oil

1 tbsp pure maple syrup (see notes)

Caramel Filling

7 medjool dates, pitted

½ cup (125ml) smooth peanut butter (good quality 100% peanuts)

¼ cup (60ml) coconut cream

¼ cup (60ml) melted coconut oil

1 tbsp pure maple syrup (see notes)

2 tsp mesquite powder (see notes)

¼ tsp himalayan salt

Chocolate Coating

½ cup (60g) cacao powder

¼ cup (60ml) melted coconut oil

2 ½ tbsp melted cacao butter

2 tbsp pure maple syrup (see notes)

 

METHOD

  1. To make cookie base, blend all ingredients in a food processor until mixture starts to stick together – don’t over process as you want a little texture.
  1. Remove mixture and shape into a flat disk. Wrap with cling wrap and freeze for 20 minutes until firm.
  1. Place non-stick baking paper on the kitchen bench and roll mixture out until it’s 1cm thick. Using a 5cm cookie cutter (or bottom of glass), cut into 14 circles. Place cookies on a tray lined with non-stick baking paper. Freeze for 20 minutes until firm.
  1. To make caramel filling, place dates in a small bowl and just cover with cold water; stand for 30 minutes, then drain. Blend drained dates with remaining caramel ingredients in a high-speed blender until completely smooth.
  1. Remove cookies from freezer. Spread each cookie with a tablespoon of caramel filling. Press down with your fingers to smooth and flatten the caramel. Freeze for 45 minutes until firm.
  1. To make chocolate coating, mix all ingredients in a bowl until well combined. Use two forks to dip each cookie into the chocolate. Gently shake the cookie to remove excess chocolate. Place on a tray lined with non-stick baking paper. Repeat with remaining cookies. Refrigerate for 30 minutes until chocolate is set.
  1. Store cookies in an airtight container in the fridge or freezer. Remove from fridge 10 minutes before eating, so they can soften slightly.

Notes

Maple syrup is not technically raw, however we still like to use it in some of our treats. If you want to make this recipe 100% raw, we suggest substituting the maple syrup in the cookie base and caramel with dates; and the maple syrup in the chocolate with raw honey or stevia. Please note, quantity measurements will vary depending on the sweetener used, so you may need to experiment.

Mesquite powder is available from most health food stores and gourmet food stores. It is slightly sweet with a distinct caramel flavour. If you cannot get mesquite, it will still be delicious without it and we suggest adding 1/2 teaspoon vanilla bean powder instead.

Your email is never published or shared. Required fields are marked *

*

*