-
Servings
4 -
Prep Time
15 minutes -
Cook Time
30 Minutes -
Total Time
45 Minutes -
Difficulty
Medium
Ingredients
CINNAMON COOKIE (makes 14)
| 60ml | date syrup |
| 85g | oat flour |
| 40ml | coconut oil |
| 1/2 | tsp cinnamon powder |
DATE CARAMEL
| 100g | dates |
| 2 | tbsp coconut oil |
| 2 | tbsp date syrup |
CHOCOLATE COATING
| 20g | dark chocolate |
| 1 | tbsp coconut oil |
I HAVE A GOOD FEELING THAT THESE WILL BE YOUR CUPPA TEA ☕️
METHOD
- Preheat the oven to 180 degrees
- Melt the coconut oil for the cookies
- Mix cookie ingredients together until dough forms
- Split into 14 mini balls and flatten into mini circles
- For the date caramel, melt the coconut oil
- Mix ingredients in a blender until smooth
- Add more date syrup or water if unable to achieve a smooth consistency, and blend
- The date caramel should be sticky and slightly firm for the filling
- Add a 1cm ball of date caramel into the centre of each cookie pancake
- Wrap the cookie dough around the date caramel and roll into a smooth ball
- Bake for 10-12 minutes
- Once cooled, melt the chocolate and coconut oil
- Dip cookie balls into chocolate
- Leave in freezer to set for 30 minutes
- Dip in milk and enjoy!