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Author Notes: - —Harriet Emily
- 1 cup cashews
- 1/2 cup pecans
- 3 tablespoons maple syrup
- 1 teaspoon coconut nectar syrup
- 1 1/2 cups oats
- 1 cup almond milk
- 1/4 cup vegan chocolate
- 1 pinch salt
- 1/4 cup coconut sugar
- 1 tablespoon water
- 1 teaspoon cinnamon
- 1. Firstly, you need to make a nut butter using the cashews and pecans. This will take a while. Pour your cashews and pecans into a food processor, and blend for about 10-15 minutes or until they have formed a nut butter. As you do this, take breaks to scrape the nuts down from the sides of the food processor, and to give your food processor a break if it isn’t that strong.
- 2. When a nut butter has formed, add in some salt, the maple syrup and coconut nectar. Blend until well combined – this may result in a more crumbly mixture, but that’s fine. Set aside.
- 3. Pour the oats onto a sheet of baking parchment, and bake in the oven for 2-3 minutes, or until lightly golden, so that the oats can crisp up slightly.
- 4. When the oats have cooked, pour them and the almond milk into the food processor. Mix until a slightly wet, sticky cookie dough has formed.
- 5. Scoop the mixture into desired sizes for your cookies, then place them onto a baking tray lined with baking parchment.
- 6. Cook the cookies for about 10 minutes, or until the cookies are golden, after 5 minutes, remove them from the oven and turn the tray so that all of the cookies can bake evenly.
- 7. When the cookies are baked, move them to the fridge and leave them to cool for about 20 minutes.
- 8. When the cookies have cooled, melt the chocolate in a pan on a low heat. Dip the bottom of each cookie in the chocolate, flip and then put back on a plate. Move them to the freezer for 5-10 minutes to set. This will set the chocolate enough so that you can flip them back over and then decorate the top. Keep the remaining chocolate in the pan on a low heat, or warm enough to remain liquid as the cookies set.
- 9. When the chocolate has set, remove from the freezer and flip back over. Drizzle the tops of the cookies with the remaining chocolate. Move back to the fridge.
- 10. Now, make the cinnamon caramel sauce. Put the coconut sugar, water and cinnamon in a pan on a low heat, and stir until the sugar has dissolved, and a dark syrup has formed. This shouldn’t take too long.
- 11. Remove the cookies from the fridge, and drizzle with the caramel. Eat and indulge, or if you can, wait to cool and enjoy later!
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