Cookie Base:
1.25 cup almond flour
2 tbsp maple syrup
2 tbsp coconut oil melted
1 tsp vanilla
.25 tsp salt
Date Caramel:
10 soft medjool dates
.25 cup peanut butter (make sure to use single ingredient peanut butter)
2 tbsp coconut oil
1 tbsp maple syrup
3 tbsp hot water
Chocolate Top:
.3 cup coconut oil
.5 cup cacao powder
2 tbsp maple syrup
salt flakes
Mix all cookie base ingredients in a bowl until well combined and clumps together. Divide into mini muffin trays (silicone trays make it easier to remove once finished) and press each lump down until flat and compressed. Bake at 350F for 8 mins. Remove from oven to cool.
Blend up all date caramel ingredients until smooth. Scoop about 1 tsp of caramel on top each cookie base and smooth out.
Melt coconut oil in microwave or double boiler. Whisk in cacao powder and maple syrup until smooth, making sure to strain the cacao to remove clumps first. Spoon over caramel so it covers completely. Sprinkle with salt flakes. Last step is to freeze for 1 hour before popping treats out of the muffin tins.
Makes 2 dozen
Gluten-free and refined sugar free, vegan.
