Recipe
These cookies prove that you can turn a handful of pantry staples into something wildly impressive. Combining golden caramel, crunchy granola, and dark chocolate, this treat is half homemade candy, half fancy café dessert.
You will need
Serves 6
For the caramel:
- 220g caster sugar
- 60ml water
- 1 teaspoon white vinegar
- 100g coconut cream
- Pinch sea salt
For the cookies:
- 160g roasted muesli or granola
- Handful of your favourite salted nuts, roughly chopped
- 250g high quality vegan dark chocolate (50 to 70% cocoa)
To decorate:
- 50g vegan white chocolate baking chips
- Red food dye
Directions
30 mins to prep
30 mins to rest
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Step 1
Combine sugar, water, and white vinegar in a saucepan. Stir over low heat until the sugar dissolves. Don’t bring to boil until all the sugar has completely dissolved.
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Step 2
Increase the heat to high and bring to the boil without stirring. Once golden, take off heat and allow to sit for a minute.
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Step 3
Very slowly, stir in the coconut cream and salt (it’s going to bubble so be extra careful) until completely combined and put back on the stove at medium heat to boil for a few seconds whilst vigorously stirring. Be careful not to let it burn.
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Step 4
Remove from the heat and add the muesli and nuts into the pot. Stir to completely cover. If the mixture is runny, add more muesli.
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Step 5
Arrange 6 round silicone rings (or egg rings) on a lightly greased baking tray. Fill each ring about half a centimeter thick and place it in the freezer to set for about 15 minutes.
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Step 6
Melt the dark chocolate in a large mixing bowl in the microwave in short bursts or using a double boiler method.
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Step 7
Remove the tray from the freezer and use a spatula or a butter knife to gently lift the cookies onto a cooling rack and place over the baking tray. It’s going to be sticky!
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Step 8
Dunk each cookie into the chocolate and completely cover. Scrape off excess chocolate and place on the rack. Once you have covered all the cookies, put them back into the freezer to set.
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Step 9
To decorate, melt the white chocolate and add a small amount of red food dye until the chocolate is pink in colour. Remove cookies from the freezer and drizzle the pink chocolate over the top of each cookie with a spoon. Keep cookies cold in the fridge or freezer right up until eating.
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