Vegan Chocolate Biscuits with Peanut Butter Caramel
Nothing like some buttered chocolate biscuits filled with sweet peanut butter caramel.
Prep Time: 15 mins
Cook Time: 20 mins
Makes : 14
For the Biscuits:
125 grams dairy-free butter, at room temperature
1/2 cup raw brown sugar or to taste
1 teaspoon vanilla bean paste
1 tablespoon extra-virgin olive oil
1 1/2 cup all-purpose flour
2 tablespoons organic cacao powder
For the Caramel:
1/2 cup smooth peanut butter
1/2 cup rice or maple syrup
1 tablespoon raw brown sugar
1/4 cup coconut milk
Using a hand electric mixer beat butter and sugar together until creamy. Beat in vanilla and oil. Sift in flour and cacao, mix until well combined and the soft dough forms. Roll the dough into a ball, cover with a plastic wrap and place in the fringe for 30 minutes.
Preheat oven to 160°C and line a baking tray with parchment pepper. Roll tablespoonful sized balled of the dough and place them on the prepared baking tray. Using a wooden spoon make an indent in the centre of each ball. Bake for 15 minutes or until dry and cooked through.
Make the caramel. In a pot combine all the ingredients over medium heat, simmer for about 5 minutes, constantly stirring, until the mixture thickens. Take the pot away from the heat and let caramel cool slightly. Using a spoon divide caramel between biscuits. Serve and enjoy right away.