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Chocolate caramel cookies

Published on March 16, 2023
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1 serving
      45g dairy free butter
        75g flour
          45g powdered sugar
            20g cornstarch
              9g cocoa powder
                1 tsp instant coffee powder
                  2 tsp milk of choice
                    Chocolate ganache
                        150g coconut whipping cream ⁣ @naturescharm
                          1 tsp instant coffee powder ⁣
                            150g dark chocolate ⁣
                              ⁣pinch of sea salt
                                  Coconut caramel sauce @naturescharm
                                    To make the ganache ⁣
                                      Heat the coconut cream in a saucepan. Pour the hot cream over the dark chocolate, add in vanilla, instant coffee powder and mix until smooth. Place plastic wrap over it so it is touching the surface of the ganache or place it directly into a disposable piping bag. Place ganache in the fridge until needed.⁣
                                          In a large bowl add flour, powered sugar , salt and butter, mixing until combined. Add in milk and mix until the dough comes together. Wrap cookie dough with cling wrap and refrigerate for 20 mins.
                                            Preheat oven to 170c. Roll dough out onto a piece of parchment paper and cut out the dough using a cookie cutter. Bake cookies for 10 mins. Allow cookies to cool completely.