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Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a medium bowl, combine the almond flour, honey (or maple syrup), water (or plant-based milk), vanilla extract, and salt. Mix thoroughly with a wooden spatula until a cohesive dough forms.

Take small portions of the dough (about 1 tablespoon each) and roll them into balls. Place each ball on the prepared baking sheet. Flatten each dough ball using the bottom of a measuring cup or a flat object.

Using a small, round tool (like a piping tip or the back of a small spoon), create a hole in the center of each flattened cookie to form a ring shape.

Bake the cookies for 12-15 minutes, or until they are lightly golden brown around the edges. Let them cool completely on the baking sheet.

While the cookies are baking, prepare the date caramel. In a food processor, combine the pitted and soaked dates, full-fat coconut milk, almond flour, vanilla extract, and salt. Process until a thick, smooth, and gooey caramel mixture is formed. If too thick, add 1/2 teaspoon more coconut milk at a time until desired consistency.

Spread the shredded coconut flakes on a separate baking sheet and toast in the oven for 3-5 minutes, or until golden brown. Watch carefully to prevent burning. Let cool.

Once the baked cookies have cooled, pipe or spread a generous layer of the date caramel mixture onto the top surface of each cookie, filling the ring.

Sprinkle the toasted shredded coconut flakes over the caramel layer of each cookie, gently pressing them to adhere.

Melt the dark chocolate with the coconut oil in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth, or use a double boiler.

Dip the bottom of each cookie in the melted dark chocolate, or drizzle melted dark chocolate over the entire cookie to finish. Place on parchment paper.

Refrigerate the cookies for at least 30 minutes to allow the chocolate to set completely before serving.


Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a medium bowl, combine the almond flour, honey (or maple syrup), water (or plant-based milk), vanilla extract, and salt. Mix thoroughly with a wooden spatula until a cohesive dough forms.

Take small portions of the dough (about 1 tablespoon each) and roll them into balls. Place each ball on the prepared baking sheet. Flatten each dough ball using the bottom of a measuring cup or a flat object.

Using a small, round tool (like a piping tip or the back of a small spoon), create a hole in the center of each flattened cookie to form a ring shape.

Bake the cookies for 12-15 minutes, or until they are lightly golden brown around the edges. Let them cool completely on the baking sheet.

While the cookies are baking, prepare the date caramel. In a food processor, combine the pitted and soaked dates, full-fat coconut milk, almond flour, vanilla extract, and salt. Process until a thick, smooth, and gooey caramel mixture is formed. If too thick, add 1/2 teaspoon more coconut milk at a time until desired consistency.

Spread the shredded coconut flakes on a separate baking sheet and toast in the oven for 3-5 minutes, or until golden brown. Watch carefully to prevent burning. Let cool.

Once the baked cookies have cooled, pipe or spread a generous layer of the date caramel mixture onto the top surface of each cookie, filling the ring.

Sprinkle the toasted shredded coconut flakes over the caramel layer of each cookie, gently pressing them to adhere.

Melt the dark chocolate with the coconut oil in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth, or use a double boiler.

Dip the bottom of each cookie in the melted dark chocolate, or drizzle melted dark chocolate over the entire cookie to finish. Place on parchment paper.

Refrigerate the cookies for at least 30 minutes to allow the chocolate to set completely before serving.
