Chocolate caramel cookies

Ingredients

Cookies

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

Ingredients

150g coconut whipping cream ⁣ @naturescharm

1 tsp instant coffee powder ⁣

150g dark chocolate ⁣

⁣pinch of sea salt

Filling

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.⁣

⁣cookies

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.