CARAMELLO OREO’S

Gooey salted peanut butter caramel, sandwiched between two coconut-chocolate biscuits, half dipped in dark chocolate and sprinkled with coconut flakes.
Can guess what’s in these? I’ll give you a hint, they’re gluten, dairy, sugar free and vegan!

One of my fave new recipes that I’m delighted to share with you all! Happy eating 🙂

Cookies

1 cup almond meal

1 cup of desiccated coconut

1/3 cup rice malt syrup

6 medjool dates

1 – 2 tbsp raw cacao powder

Tiny dash of water if still dry

Salted caramel

1/2 cup natural unsalted smooth peanut butter

1/2 cup rice malt syrup

1/2 cup tahini

1 pinch rock salt

Dark chocolate 

2 squares of 85% dark chocolate (melted)

Coconut flakes (optional)

1. Blend all the cookie ingredients in a high powered food processor until sticky and combined.
2. Roll onto baking paper until flat (but still thick enough for a cookie)
3. Cut into circles (‘oreos’) using a cookie cutter or a wine glass (I used this!)
4. Freeze for 30 min while make caramel.
5. Blend all the caramel ingredients until super smooth.
6. Remove the cookies from the freezer. Dip half the batch in the melted dark chocolate and dip into coconut flakes (optional).
7. Spread 1-2 tbs of caramel over the base of the plain cookies and then press the chocolate dipped cookies on top (to make ‘oreos’).
8. Re-freeze for about 2 hours.
9. Serve as frozen or rest for 10 min!