Crust: Ingredients: 1/2 cup honey roasted or plain peanuts 1 tbsp honey PURITI Pure Manuka Honey 1/4 cup gluten free oats 1/2 cup shredded coconut unsweetened 1/2 cup chocolate date paste Pinch of salt Method: Place all ingredients in a food processor and mix until dough forms. Divide dough among muffin tin ( I used a 6 cup one but can use 12 for smaller cookies). Place in the fridge or freezer while you make the caramel. Peanut Honey Caramel: Ingredients: 1 can unsweetened coconut milk 1/4 cup coconut sugar 2 tbsp honey PURITI Pure Manuka Honey 1/4 cup creamy peanut butter 1 tsp vanilla extract 1/2 tsp salt @redmondrealsalt Chopped chocolate and peanuts for topping! Method: In a medium saucepan combine the milk, coconut sugar and honey. Bring to a boil over medium high heat and cook for about 8-10 minutes until the caramel has thickened. Remove from the heat and whisk in the peanut butter, vanilla and salt. Allow to cool and then pour over the cookie crust. Place in the freezer to firm up and then enjoy! Recipe by @danielle_christy_
