Raw Gooey Caramel Biscuits

Desserts Snacks

We can’t stop eating these raw gooey caramel biscuits! It’s the mesquite mixed with peanut butter that makes them so damn delicious. Paired with an iced cold chocolate mylk, they make the perfect afternoon treat.

Raw Gooey Caramel Biscuits

Print Recipe

Makes 14

ingredients

Cookie Base
1 cup (140g) macadamias
½ cup (50g) Activated Pecans
¾ cup (75g) Fine Desiccated Coconut see product
½ tsp Mesquite Powder see product
⅓ cup (80ml) Coconut Oil see product
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 see product
1 tbsp maple syrup
2 tsp Mesquite Powder see product
¼ tsp Himalayan salt
Chocolate Coating
½ cup (60g) Cacao Powder see product
¼ cup (60ml) melted Coconut Oil see product
2 ½ tbsp melted Cacao Butter see product
2 tbsp maple syrup
ICED CHOCOLATE MYLK
1 cup (250ml) chilled almond mylk
2 tbsp Creamy Drinking Chocolate see product

method

Step 1To 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.
Step 2Remove mixture and shape into a flat disk. Wrap with cling wrap and freeze for 20 minutes until firm.
Step 3Place 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.
Step 4To make caramel filing, blend all ingredients in a high-speed blender until completely smooth.
Step 5Remove 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.
Step 6To 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.
Step 7Store cookies in an airtight container in the fridge or freezer. Remove from fridge 10 minutes before eating, so they can soften slightly.
Step 8To make the iced chocolate mylk, blend all ingredients together until combined. Pour into a chilled glass bottle.