None of the added refined sugars, ALL of the nutrients.
Caramel has a pretty rough history when it comes to being made with all natural, real food ingredients. Luckily, we’ve got this recipe, so you don’t have to sacrifice on the quality of your ingredients to get that flavor you crave.
This caramel? It’s made out of DATES. Mind=blown.
Time: 15 mins. prep; 15 mins. cook time; 30 mins total
When to eat it: Anytime you want a treat
Perks: Gluten free, 0 refined sugars
Makes: about 12 cookies
For the cookies:
1 1/2 cups almond flour
1/2 tsp baking soda
1/4 tsp sea salt
1 tbsp light agave syrup (or any sweetener of choice)
1 egg white
1/8 cup coconut oil
1/2 tsp vanilla extract
1/4 cup unsweetened shredded coconut (optional)
For the topping:
Sea salt to taste
12 “soft” medjool dates (if your dates are not sticky and relatively fresh, I suggest soaking them in warm water for at least 10 minutes to soften them up)
Electric mixer (optional)
1. First, preheat the oven to 375 degrees. In a bowl, first combine all of the dry ingredients. 2. Slowly incorporate the wet ingredients. Mix together until dough is firm enough to be rolled into balls. 3. Lightly spray your cookie sheet with nonstick cooking spray (unless you are using parchment paper). Roll the dough into balls, place on the sheet and press them down so they resemble more of a cookie shape. Mine were about the width of an Oreo and about half an inch thick. They will not flatten out much, so don't stress about how far apart you are placing them. 4. Pop them in the oven until they are golden brown, about 13 minutes. 5. While the cookies are baking, prepare the salted date caramel. Put all of the dates into the food processor and pulse until smaller bits remain. Gradually add in hot water until the mix resembles a caramel-like consistency. Add in a pinch of sea salt to taste. I like to use only enough to balance out the sweetness from the dates. You will have to scrape the sides of the food processor often to make sure everything is processed. 6. Once the cookies come out, wait until they cool and then slather on a layer of date caramel, sprinkle with coconut flakes and top with an almond for that aesthetic touch.
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