Chocolate Covered Caramel Cookies
1 cup cassava flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ cup monk fruit sweetener
¼ teaspoon sea salt
½ cup ghee
¼ cup coconut nectar
1 teaspoon vanilla
Date Caramel Topping
12 Medjool dates
2 cups hot water
1 teaspoon vanilla
Dash of sea salt
½ cup coconut oil
¾ cup coconut butter
2 tablespoons raw cacao or cocoa powder
In a large bowl or stand-up mixer, add cassava flour, baking powder, baking soda, monk fruit, cinnamon, and sea salt. Stir to combine
In a high-speed blender or food processor, combine egg, ghee, coconut nectar, and vanilla. Process until creamy.
Combine wet ingredients into dry and beat until batter is formed. Gather dough (it will be sticky!) into a ball and wrap tightly in plastic wrap. Refrigerate 30 minutes - 1 hour.
Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
Place dough in between two sheets of parchment paper and roll until ½ inch thick. Using a large knife slice into rectangles of desired size (for example: 2 inches for mini; 3-4 inches for regular). Dough will start to soften, so if needed, gather excess dough back into a ball and refrigerate 15 minutes to chill and slice again.
Place rectangles on baking sheet. Bake 10-12 minutes until edges start to turn golden brown, turning pan halfway through to ensure even cooking. Allow to completely cool on baking sheet. Don’t try to remove as they will still be soft. Once cooled, transfer to a wire rack. Leave out uncovered overnight.
The next day, make date caramel. Place dates for topping in a medium bowl and cover with hot water. Soak 10 minutes. Drain, reserving 2 tablespoons of the soaking water. Peel dates (should come of easily) and remove pits. Place dates in a food processor with reserved soaking water and vanilla. Process until creamy, scraping down the sides until desired consistency is reached. Spread caramel evenly over rectangle cookies. Transfer to the refrigerator for at least an hour.
Meanwhile, make chocolate coating. Place coconut butter and oil in a pyrex bowl over low heat (or prepare double-broiler) until melted. Stir until melted. Add cacao powder and whisk until combined.
Line a baking sheet with parchment paper. Dip cookies with date caramel in melted chocolate and place on baking sheet. Chocolate coating will begin to set right away. Do this for 1-2 more coats until desired thickness is reached. Place cookies back in the fridge for at least 30 minutes. Store in the fridge.
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