Lush Chocolate & Caramel Kisses
Indulge yourself with these super delicious, completely lush vegan chocolate & caramel kisses. Chewy and chocolately on the outside, they are filled with a melt-in-your-mouth caramel on the inside! Oh, and they are also easy breezey to make and last for up to five days! BB xxxx
1 1/2 cups all purpose flour or gluten free flour (note that gluten free flour will change the texture)
1 teaspoon baking powder
1/2 teaspoon sea salt
1/2 cup cacao
1/2 cup coconut oil, melted and then cooled
1/2 cup organic sugar
1/2 cup brown organic sugar
1 1/2 teaspoon vanilla extract
1/3 cup almond milk
3/3 cup chopped almonds
1/2 cup vegan chocolate chips
1 cup medjool dates (soaked in hot water from the kettle for 15 minutes)
1/4 cup raw honey or agave
2 tablespoons almond nut butter
3 tablespoons cacao butter
The Bondi Baker Method
Step 1- Preheat the oven to 160 degrees.
Step 2- Then, in a bowl, whisk together the flour, salt, baking powder and cacao, and set aside.
Step 3- Then, in the bowl of a mixer, combine the sugars and coconut oil. Beat until well combined and add the vanilla. Beat again until smooth.
Step 4- Add the flour mixture in two batches, alternatively with the milk. The mixture should be on low. Then stir in the yummy almonds and choc chips.
Step 5- Finally, using a spoon, form the dough into cookies and place about two inches apart. Lightly press down with the palm of your hand and cook for about ten minutes. Then transfer cookies to a wire rack to cool completely
Step 6- Meanwhile, blend all the ingredients for the caramel really really well- you don't want to see any dates! Then press onto the cooled cookies (I use my hands but you can use a spoon), and top with another cookie. Place in the fridge to set for at least an hour!