• 1 cup almond meal*
• 1 cup desiccated coconut*
• 1/3 cup rice malt syrup*
• 6 medjool dates*
• 1 – 2 tbsp raw caca powder*

Salted Caramel

• 1/2 cup natural unsalted peanut butter*
• 1/2 cup rice malt syrup*
• 1/2 cup tahini*
• 1 pinch rock salt*

Dark Chocolate

• 2 squares of 85% dark chocolate (melted)*
• Coconut flakes (optional)*

1. Blend all the cookie ingredients in a high powered food processor until sticky and combined.
2. Roll onto baking paper until flat (but still thick enough for a cookie)
3. Cut into circles (‘rawreos’) using a cookie cutter or the rim of a glass.
4. Freeze for 30 min while making the caramel.
5. Blend all the caramel ingredients until super smooth.
6. Remove the cookies from the freezer. Dip half the batch in the melted dark chocolate and dip into coconut flakes (optional).
7. Spread 1-2 tbsp. of caramel over the base of the plain cookies and then press the chocolate dipped cookies on top.
8. Re-freeze for approximately 2 hours.
9. Serve frozen or rest for 10 minutes before eating.