Ingredients

Choc Cookie

1 cup roasted almonds

1/2 cup medjool dates (soaked in hot water for 5 minutes and drained)

1/4 cup Mayver’s Smooth Dark Roasted Peanut Butter

3/4 cup oat bran

1 cup unsweetened almond milk

2 1/2 tbsp cacao powder

1-2 tbsp rice malt syrup

1 tsp vanilla

Caramel

1/2 cup medjool dates (soaked in hot water for 5 minutes and drained)

1/4 cup Smooth Dark Roasted Peanut Butter

1 tbsp rice malt syrup

1 tsp vanilla

1/2 cup unsweetened almond milk

Method

1. Preheat oven to 170°C and line one large baking tray (or two small baking trays).
2. To make the cookies, place roasted almonds in a food processor and process until fine and crumbly. Transfer into a large bowl.
3. Place 1/2 cup of dates and 1/2 cup of almond milk in the food processor and process until smooth. Transfer into the bowl with the almonds.
4. Add all other cookie ingredients into the bowl and mix well. The mixture should be on the wetter side.
5. Form cookies by dolloping one heaped tablespoon of batter on the baking tray per cookie. Use the back of a wet spoon to smooth and shape cookies. Batter will make approx 26 small cookies.
6. Bake in the oven for 15-20 minutes, or until a skewer comes out clean and bottoms have browned. Remove and allow to cool for 20 minutes.
7. Meanwhile, place all ingredients for the caramel in a food processor and process until thick and smooth. Add almond milk slowly until desired consistency is reached.
8. Pair cookies in groups of two. Dollop 1-2 teaspoons of caramel onto one cookie and gently press the other cookie on top to form a sandwich. Repeat for all cookie pairs.
9. Enjoy! Store in the refrigerator for up to one week.

Droolworth recipe by @sugarfreeteen