For 6 cookies
Ingredients:
Short bread cookie
2 cups almond flour
1.5 tbsp maple syrup+
1 tbsp milk +
1 tsp maple syrup
1 tsp vanilla
Date caramel
10 medjool dates
2 tbsp peanut butter
Salt to taste
Dark chocolate
2 cups dark chocolate
1/2 tbsp coconut oil
Directions
Make the shortbread crust by combining the ingredients until a crumble forms. Place the dough in a linked baking pan, and press down. Bake for under 20 mins until golden brown at 350°f (176°c). Let cool.
Make the date caramel sauce by soaking the dates in hot water. Drain and add to a food processor along with peanut butter, some salt and some hot water (as much or little as needed for desire consistency of caramel).
Spread the caramel onto the crust evenly. Put in the freezer for 20 mins.
Melt the dark chocolate with the coconut oil and spread onto the salted caramel. Put into the freezer/fridge until hard and cut.
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