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Gooey Caramel Biscuits by @ourholistickitchen
Headover to her page for loads of deliciously healthy recipes!
#recipe ?
➕➕INGREDIENTS
Cookie Base
1 cup (140g) macadamias
½ cup (50g) pecans (preferably activated)
¾ cup (75g) desiccated coconut
½ tsp mesquite powder
1/3 cup (80ml) melted coconut oil
1 tbsp pure maple syrup
.
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
2 tsp mesquite powder
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
.
⏩⏩Instructions
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.
Remove mixture and shape into a flat disk. Wrap with cling wrap and freeze for 20 minutes until firm.
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.
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.
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.
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