WWW.FREI-STYLE.COMVegan Chocolate Date Caramel Cookies
Ingredients
Cookies
- 200 g (7 oz.) spelt flour
- 100 g (3.5 oz.) raw cane sugar, finely ground
- 3 tsp cocoa powder
- 1 pinch cinnamon
- 1 pinch salt
- 100 g (3.5 oz.) cold vegan butter
- 2 Tbsp plant milk
Date caramel
- 6 to 8 soft Medjool dates
- 2 Tbsp cashew butter ((or peanut butter))
- 1 tsp coconut oil
- 2 Tbsp plant milk
- 1 pinch salt
- a little vanilla ((ground or extract))
Chocolate tablets
- 100 g (3.5 oz.) dark chocolate ((vegan))
Equipment: Mixing bowl, Rolling pin, Rectangular cookie cutter, Baking sheet with parchment, Food processor or high-power blender, Small rectangular chocolate molds, Spatula, Cooling rack
Instructions
- 1.Melt the chocolate over a water bath or in the microwave, pour it into small rectangular chocolate molds and let it set in the fridge for at least 1 hour.
- 2.Knead the spelt flour, sugar, cocoa, cinnamon, salt, vegan butter and plant milk into a smooth dough and chill for at least 30 minutes.
- 3.Preheat the oven to 180 °C (350 °F) and line a baking sheet with parchment.
- 4.Roll the dough out on a lightly floured surface to about 4 mm (1/6 inch), cut out cookies with a rectangular cutter and place them on the sheet.
- 5.Bake for 8 to 10 minutes and let them cool completely on a rack.
- 6.For the caramel, pit the dates and blend them with the cashew butter, coconut oil, plant milk, salt and vanilla in a food processor for 4 to 5 minutes until smooth and creamy. Scrape down the sides with a spatula in between.
- 7.Spread each cookie with some date caramel, set a chocolate tablet on top and press lightly.
Notes
Make the chocolate tablets first, so they are set by the time the cookies and caramel are ready. Soak hard or dry dates in hot water for 10 minutes and drain them well, otherwise the caramel won't turn creamy. Peanut butter works instead of cashew butter; for a nut-free version use tahini or sunflower seed butter. Without a chocolate mold, spread the melted chocolate thinly on parchment, let it set and cut it into rectangles with a warm knife. Store the finished cookies cool in a tin and enjoy them within about 1 week.
Nutrition per serving: 140 kcal · 2 g protein
MY NOTES
Ten more easy vegan dinners, free: frei-style.com/ebook