I’ve seen recipes like this one all over social media for a long time and I always wanted to try it, and as always I did it my way, and this time it’s 𝒗𝒆𝒈𝒂𝒏, 𝒅𝒂𝒊𝒓𝒚 𝒇𝒓𝒆𝒆 𝒂𝒏𝒅 𝒈𝒍𝒖𝒕𝒆𝒏 𝒇𝒓𝒆𝒆.
𝙵𝚘𝚛 𝚝𝚑𝚎 𝚌𝚘𝚘𝚔𝚒𝚎
1tbp Peanut butter
3tbp Coconut oil
Dash of v milk
𝙵𝚘𝚛 𝚝𝚑𝚎 𝚌𝚊𝚛𝚊𝚖𝚎𝚕
1tbp Coconut oil
4tbp Dates paste
Let's get started:
For the cookie: Mash the banana and add the peanut butter, the coconut oil (melted if possible) and a dash of vegan milk until combined, then add the dry ingredients, the flaxseed and as much almond flour as needed to get the consistency desired. Transfer into a squared tray and bake at 200 for 20 min aprox.
For the caramel: Mix in all the ingredients, add as much coconut milk as you want, depending who strong or smooth you want your caramel to be. Microwave for 30-60 seconds if needed so the butters melt and it’s easier to combine.
When the cookie base cools down, add the caramel and bring to the freezer. Melt some dark chocolate and pour it on top when the caramel is frozen (add a bit of coconut oil to the chocolate if you want it to be easier to get cut after).
The chocolate is gonna get thick at the moment so it’s most likely gonna be ready to enjoy, if not, just put it in the freezer a bit more. Cut into squares and enjoy!
Best part is to keep the squares in the freezer to snack whenever you want.