- 1 cup (90g) oat flour
- 1/2 cup (40g) porridge oats
- 1/4 cup (50ml) maple syrup
- 1 tablespoon (25g) coconut oil - melted
- 7 medjool dates - pitted
- 1 tablespoon (25g) coconut oil
- 1/3 cup (80g) Peanut butter
- 2 tablespoons maple syrup
- 2 tablespoons (20g) oat flour
- Scant 1/2 cup (50g) cacao butter
- 1/2 cup (40g) cacao powder
- 3 tablespoons maple syrup
- 2 tablespoons peanut butter
- 2 tablespoons almond milk
- pinch of salt
- Optional: chopped peanuts
Preheat the oven to 180 degrees celsius and line a tray with greaseproof paper.
Add all of the biscuit base ingredients to a bowl and mix to combine. Roll into small disks and place onto the tray. Repeating until you have used up all of the dough (roughly 14 cookies)
Place the cookies into the oven to bake for 12-15 minutes until golden brown around the edges.
Whilst those bake, add the dates to a food processor and blend. Add the other ingredients and blend again until you have a fairly smooth mix.
Using your hands, roll the caramel mixture into 14 balls to top your cookies with. Once the cookies are cool, place one on top of each and smooth so that the whole biscuit is covered.
To make the chocolate, add the cacao butter to a bain marie or pan over a low heat and stir until melted. Add in all of the other ingredients and mix until smooth and glossy.
The mixture will be fairly thick so using a knife, spread it onto the cookies, covering the top and sides. Sprinkle with chopped peanuts if desired and then place into the fridge to set for at least an hour.