The Innocent Toffee Pops

Ingredients

Biscuit Base

• 2 cups almond flour
• 3 tbsp coconut oil – at room temperature
• 1 egg
• 3 tbsp maple syrup/honey
• pinch sea salt
• 1/2 tbsp vanilla powder or 1 tsp vanilla essence

Caramel

• 5 Medjool dates pitted
• 2 tsp cashew butter
• pinch sea salt

Chocolate

• 1/2 cacao powder
• 4 tbsp maple syrup/agave/honey
• 1/2 cup cacao butter chopped – available in health store & donnybrook fair

Method

1. Preheat oven to 180ºC
2. Start with the base. Using your hands rub the coconut oil in with the flour until its almost like fine crumbs.
3. Add the rest of your base ingredients and mix using your hands. It should be a wet dough.
4. Prepare your wooden board or clean surface for cutting your biscuits.
5. Sprinkle some almond flour, then fold the dough a couple of times.
6. Pat down the dough to 1/2 inch thick and using a cutter make your cookies.
7. Using your thumb make a well in the centre of the biscuit but be careful not to pierce the whole way through.
8. Place in oven and bake for 20 minutes.
9. In a food processor place all your caramel ingredients and blend until completely smooth, it should form a chewy caramel ball.
10. Once the base is cooked, let me them cool for 15 minutes.
11. Using a teaspoon fill in the wells with the caramel, use your finger to press them down.
12. For the chocolate, melt the cacao butter over low heat. Add in the cacao powder and maple, remove from heat and stir until dissolved. You can let this sit aside until you are ready to cover your caramel biscuits.
13. Simply dunk the top of the biscuit in your raw melted chocolate , place on a plate or tray and put into the freezer for about 15 minutes until hardened.
14. Keep refrigerated.