Carmel stuffed Choc coated cookies

Carmel stuffed Choc coated cookies



Base:

1/2cup cashews
1/2 cup macadamias
1/2 cup walnuts
3/4 cup dedicated coconut
1tsp Maca powder (optional)
1/3cup melted coconut oil
2tbsp rice malt syrup 

Caramel:
10 pitted dates
1/4cup Tahini
1/4 cup Peanut butter
1/4cup coconut cream
1/4 melted coconut oil
2tbsp rice malt syrup ( or more to taste)

Choc coating:
1/3 cup coconut oil melted
1/3 cup cacao powder
1/4cup rice malt syrup .


METHOD:
-For the base blend all ingredients in a high powered blender until combined. Roll and flatten into a disc shape and freeze for 20 mins until firm.
-After 20mins remove from freezer and roll out and use cookie cutter to cut into small disc and put back in freezer for about 30mins

-For the caramel soak dates for 15mins and then drain and blend all ingredients in a high powered blender until smooth.

Remove cookies from freezer and place Carmel on half the cookies , placing others on top of them. Return to freezer for 40mins

To make chocolate stir all ingredients in a small pan on low heat on the stove until combined-- Remove cookies from the freezer and coat in choc.

TIP: Store in fridge
Enjoy !! @__almostvegan


Share this post