Caramel Pecan Cookies

250g pecans

2 tbsp. coconut oil

2 tbsp. maple or honey

4 dried dates chopped

1 tbsp. ground almond

 3/4 tsp. xanthan gum or baking powder

1 tsp. vanilla seeds or essence

Caramel:

2 tbsp. almond butter

2 tbsp. maple

1 tbsp. coconut oil

pinch sea slat

Garnish:

20g broken pecans

Method:

• Preheat oven 180°C

• Mill the pecans into a flour using a food processor.

• Tip the flour into a bowl and add the ground almond, coconut oil, maple, baking agent and vanilla.

• Using your hands mix into a a dough. Stir in the chopped dates. Take sections and roll into balls.

• On a lined flat baking tray, press down each dough ball into a round cookie 1/4 cm thick.

• Bake for 10 minutes.

• Remove and don’t touch – let cool completely. They only set 20-30 minutes after removing from the oven during the cooling process, so if you try lift them they will fall apart.

• While they are cooling, make the caramel. Combine the almond butter, coconut oil and maple in a small sauce pan together over medium heat.

• Stirring all the time, there should be no separation between the ingredients.

• Bring the pot to a simmer and let the caramel thicken (2-3 minutes).

• Remove from the heat and stir in a pinch of salt.

• Drizzle the cookies in the caramel sprinkle with the left over pecans and let the caramel set.