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.
Preparation
Level:
Intermediate
Cook Time:
20 minutes
Serves:
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
Ingredients
Prep Time:
20 Minutes
Swap cashew butter for peanut butter and enjoy!
Tip
