Recipe
Raw Gooey Caramel Biscuits
These Raw Gooey Caramel Biscuits are quite possibly the most delicious healthy afternoon treat around - and they're super addictive!
One bite and you'll be in cookie heaven thanks to the divine cookie base - pairing the creamy, nutty goodness of macadamias and pecans with the sweet caramel-like flavours of mesquite is just plain genius...
Makes approx 14
Ingredients
COOKIE BASE
- 1 cup (140g) macadamias
- ½ cup (50g) Activated Pecans
- ¾ cup (75g) Fine Desiccated Coconut
- ½ tsp Mesquite Powder
- ⅓ cup (80ml) Coconut Oil
- 1 tbsp maple syrup
CARAMEL FILLING
- 7 medjool dates, pitted (soaked 20mins in boiling water & drained)
- ½ cup (125ml) smooth peanut butter
- ¼ cup (60ml) coconut cream
- ¼ cup (60ml) Coconut Oil
- 1 tbsp 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 maple syrup
Method
- To make cookie base, blend all ingredients in a food processor until mixture starts to stick together – don’t over process 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 filing, blend all 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.
- To make chocolate coating, mix all ingredients in a bowl until well combined. Use two forks to dip each cookie into the chocolate. Gently shake the cookie to remove excess chocolate. Place on a tray lined with non-stick baking paper. Repeat with remaining cookies. Refrigerate for 30 minutes until chocolate is set.
- Store cookies in an airtight container in the fridge or freezer. Remove from fridge 10 minutes before eating, so they can soften slightly.
Original recipe: Anna & Bree from Our Holistic Kitchen
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