Print Recipe

Sumbitches (Choc-Caramel Cookies)

Biscuit from the final season of 'how I met your Mother' aka the most annoying, long winded season of TV EVER
Prep Time40 mins
Cook Time40 mins
Total Time2 hrs
Servings: 9



  • 9 Choc-Caramel Bites See recipe below
  • 1/2 cup Dates
  • 1/4 cup boiling water
  • 1/2 cup Chickpeas; canned drained, rinsed and patted dried
  • 1/2 cup Peanut Butter
  • 1 Egg
  • 1/3 cup Maple Syrup
  • 1/2 cup Almond Meal
  • 1/4 cup Coconut Flour
  • Dash Salt
  • 1/2 teaspoon Baking Soda

Chocolate-Caramel Bites


    • 1 can Coconut Cream
    • 1/2 cup Maple Syrup
    • dash of salt
    • 2 teaspoons Vanilla Extract


    • 1/4 Cup Coconut Oil
    • 1/4 Cup Cocoa
    • 1 Tablespoon Maple Syrup



    • Place the dates and boiling water in a small bowl and allow to sit for 20 minutes.
    • Place softened dates (and liquid) and chickpeas into a blender and blend on high until the dates have broken down.
    • Add the peanut butter, egg and maple syrup and blend until smooth.
    • Add almond meal, coconut flour, salt and baking soda and blend until combined.
    • Place the cookie dough in the fridge for at least 30 minutes (I left mine overnight).
    • Preheat the oven to 175C/350F
    • Line and grease a large baking tray.
    • Remove the Choc-caramel bites from the freezer and the cookie dough from the fridge.
    • Take 2 tablespoons of cookie dough and wrap it around a Choc-caramel bites.
    • Roll the mixture into a ball using the palms of your hands.
    • Place balls on the tray and flatten slightly (ensuring that the Choc-caramel is still hidden in the dough).
    • Bake in the oven for 14 minutes.
    • Let the biscuits cool on tray for 10-15 minutes then remove onto a cooling rack.
    • Cookies are best eaten on the day they are made, but can be kept in a container at room temperature

    Choc-Caramel Bites


      • Pour coconut cream into a heavy based saucepan. Add maple syrup and salt.
      • Bring mixture to the boil over a medium/high heat.
      • When bubbling, reduce to a medium heat and simmer for 15-235 minutes (or until the mixture thickens and turns a golden colour)
      • Whisk very regularly.
      • Add the vanilla and whisk in.
      • Place caramel in fridge over night (or freezer for a shorter duration) to allow it to thicke.


      • Place the coconut oil in a heavy based saucepan and melt over a very low heat.
      • Add the maple syrup and whisk til combined,
      • Add the cocoa and whisk til combined.
      • Place the saucepan in the fridge to thicken slightly (it should still be somewhat pourable).


      • Take the slightly thickened chocolate out of the fridge.
      • Take 1-2 teaspoons of thickened, cold caramel and roll into a small ball.
      • Drop ball into melted chocolate and stir to coat.
      • Place ball on baking paper and set in freezer.
      • (if you like thick chocolate around your caramel then dip again once first layer is set).
      • Keep in the freezer until ready to use.


      Adapted from Great Ideas