A Chocolate Pecan Cookie drizzled in sweet Caramel Sauce
Prep Time2 hrs 15 mins
Cook Time15 mins
Total Time2 hrs 30 mins
- 1/2 Cup ripe Avocado Puree
- 3/4 Cup Almond Butter other nut or seed butters can be substituted
- 1 Egg
- 1/3 Cup Maple Syrup
- 1 Tablespoon Golden Syrup/Honey/ more Maple Syrup
- 1 Tablespoon Vanilla Extract
- 1/3 Cup Cocoa
- 1/2 Cup Almond Meal seed meals can be substituted
- 1/2 Cup Arrowroot or Tapioca Flour
- 1/2 teaspoon Baking Powder
- 1/3 Cup Pecan pieces
- 1/3 Cup Caramel cooled
- 400 ml can Coconut Cream/Milk.This should measure 1 1/2 cups.
- 1/2 Cup Maple Syrup
- dash of Salt
- 2 teaspoons Vanilla Extract
Beat the avocado, almond butter, egg, maple syrup, golden syrup and vanilla extract on medium/high until well combined.
Add the dry ingredients and beat on medium until well combined. Stir through the pecan pieces
Line and grease 2 large baking trays.
Using a 1/4 Cup measure (an Ice-cream scoop would also work) to make 11 small mounds of dough and place on the prepared baking tray. Do not place the cookies too close together. Slightly flatten each mound and make a small indentation in the centre of each cookie using the back of a spoon.
Cover the tray with plastic wrap and place in the fridge for a minimum of 2 hours (over night is ok).
Preheat the oven to 175C/350F.
When the temperature has been reached, place a tray in the oven and bake for 12-15 minutes or until brown on top and the bottom of the cookies are firm.
Allow the cookies to cool then drizzle with caramel.
Store the cookies in an airtight container.
Place the coconut cream, maple syrup and salt in a saucepan over medium/high heat.
Bring the mixture to boil, then reduce to a medium heat.
Allow the mixture to simmer until quite thick and dark golden in colour. Stir regularly to prevent burning.This will take 15-30 minutes, depending on the quality of your coconut cream.
Add vanilla and continue to cook on medium heat for another 2 minutes. The caramel will be dark golden in colour and delicious.
When cooler, place into container and keep in fridge. The caramel will thicken as it refrigerates.