Ingredients
Scale
SHORTBREAD
- 1 cup almond flour
- 2 1/2 tablespoons maple syrup
DATE CARAMEL
- 1/2 cup Medjool dates
TOASTED COCONUT
- 1/2 cup shredded coconut
DARK CHOCOLATE LAYER
- 1 cup vegan dark chocolate chips
- 1 teaspoon coconut oil
Instructions
- Preheat your oven to 250°F and line a baking dish with parchment paper.
- In a medium bowl, mix almond flour and maple syrup until a sticky dough forms.
- Roll out the dough between parchment paper to about 1/4 inch thick.
- Use a cookie cutter to shape the dough into cookies and create a hole in the center.
- Bake the cookies for 25-30 minutes until golden brown, then let them cool.
- Meanwhile, make the date caramel by blending soaked dates until smooth.
- Toast the coconut in the oven or air fryer until golden brown.
- Once cooled, coat each cookie with date caramel and toasted coconut.
- Freeze the cookies for 20-30 minutes to firm up.
- Melt the dark chocolate and coconut oil, then dip each cookie into the chocolate.
- Drizzle chocolate over the cookies and freeze for 45 minutes to set.
- Store in the fridge for up to a week or in the freezer for up to a month. Enjoy!