Ingredients

Cookie Base

• 1 cup (140g) macadamias
• ½ cup (50g) pecans (preferably activated)
• ¾ cup (75g) desiccated coconut
• ½ tsp mesquite powder
• 1/3 cup (80ml) coconut oil
• 1 Tbsp maple syrup (or liquid sweetener of choice)

Caramel Filling

• 7 medjool dates, pitted (soaked 20mins in boiling water & drained)
• ½ cup (125ml) Mayver’s Smooth Peanut Butter
• ¼ cup (60ml) coconut cream
• ¼ cup (60ml) coconut oil
• 1 Tbsp maple syrup (or liquid sweetener of choice)
• 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 (or liquid sweetener of choice)

Method

1. To make cookie base, blend all ingredients in a food processor until mixture starts to stick together – don’t over process as you want a little texture.
2. Remove mixture and shape into a flat disk. Wrap with cling wrap and freeze for 20 minutes until firm.
3. 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.
4. To make caramel filling, blend all ingredients in a high-speed blender until completely smooth.
5. 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.
6. 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.
7. Store cookies in an airtight container in the fridge or freezer. Remove from fridge 10 minutes before eating, so they can soften slightly.

Amazing healthy and dairy-free biscuit recipe from @ourholistickitchen