By Harriet Emily
September 7, 2014
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Author Notes: -Harriet Emily

Makes: 6-8


  • 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

Cinnamon Caramel

  • 1/4 cup coconut sugar
  • 1 tablespoon water
  • 1 teaspoon cinnamon
  1. 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. 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. 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. 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. 5. Scoop the mixture into desired sizes for your cookies, then place them onto a baking tray lined with baking parchment.
  6. 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. 7. When the cookies are baked, move them to the fridge and leave them to cool for about 20 minutes.
  8. 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. 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. 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. 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!