These heavenly little morsels are a bite size of chocolate caramely delight. Perfect for taking to a BBQ or dinner party. Super easy to make too.
Almond cacao cookies:
1 cup almonds
1 cup dates
2 heaping tablespoons cacao powder
1 teaspoon vanilla extract
Peanut butter caramel:
1 cup dates
2 tablespoons peanut butter (do yourself a favour and choose the best quality peanut better you can)
2 tablespoons Maple Syrup or Agave
Himalayan pink crystal salt, to taste
1/2 cup water, more or less as needed
Topping (optional):
Pecan halves, walnut halves, cashews and/or almonds
To make the cookies: pulse the almonds into flour in a food processor, then add the rest of the ingredients and pulse until it all sticks together. Press into the bottom of a lined baking pan and put in the fridge.
To make the caramel: blend all the ingredients until smooth and thick like whipped cream. Put this in the fridge for about 2 hours.
Use a cookie cutter to make your cookies, then scoop a spoonful of caramel on top of each one. Press a walnut, almond or pecan onto the dollop of caramel. Refrigerate overnight or at least for a few hours.
Modified from: http://www.thisrawsomeveganlife.com/2013/12/almond-cacao-cookies-with-salted-maca.html#.UrDkFfQW2So
1 cup almonds
1 cup dates
2 heaping tablespoons cacao powder
1 teaspoon vanilla extract
Peanut butter caramel:
1 cup dates
2 tablespoons peanut butter (do yourself a favour and choose the best quality peanut better you can)
2 tablespoons Maple Syrup or Agave
Himalayan pink crystal salt, to taste
1/2 cup water, more or less as needed
Topping (optional):
Pecan halves, walnut halves, cashews and/or almonds
To make the cookies: pulse the almonds into flour in a food processor, then add the rest of the ingredients and pulse until it all sticks together. Press into the bottom of a lined baking pan and put in the fridge.
To make the caramel: blend all the ingredients until smooth and thick like whipped cream. Put this in the fridge for about 2 hours.
Use a cookie cutter to make your cookies, then scoop a spoonful of caramel on top of each one. Press a walnut, almond or pecan onto the dollop of caramel. Refrigerate overnight or at least for a few hours.
Modified from: http://www.thisrawsomeveganlife.com/2013/12/almond-cacao-cookies-with-salted-maca.html#.UrDkFfQW2So
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