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Step 1

To make the cookies, combine shredded coconut, oat flour, cashew butter, honey, and water. Be sure to mix well. If consistency is a bit thick, slowly add a bit more water.

Step 2

Carefully cut into donut-like shape with smaller circles cut into the cookie cut out. Place in fridge while creating the caramel and chocolate toppings.

Step 3

In a microwave-safe bowl, combine the honey and shredded coconut to make the caramel. Place in microwave on high for 1 minute. Mix immediately and set aside. Honey will have bubbled and will create a caramel-like texture.

Step 4

To make the chocolate topping, place coconut oil, cocoa powder, and chocolate chips in a microwave-safe bowl. Microwave and mix until fully incorporated and smooth.

Step 5

Remove cold cookies from the fridge. Place the caramel topping on top. Dip the bottom of the cookie into chocolate mixture by using a fork, and drizzle more chocolate on top. Store in fridge on parchment paper.




Cook Time:

20 minutes


10 servings

For the cookies

•  1 cup shredded coconut

•  1 1/3 cup oat four

•  1/3 cup cashew butter

•  4 tbs honey

•  1-2 tbs water

For the caramel

•  1/2 cup shredded coconut

•  1/4 cup honey

For the chocolate topping

•  2 tbs coconut oil

•  2 tbs cocoa powder

•  1/4 cup chocolate chips


Prep Time:

20 Minutes

Swap cashew butter for peanut butter and enjoy!


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