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
- 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
- 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
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.