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2 cups nondairy chocolate chips, melted
1 Tbsp non-hydrogenated shortening or coconut oil, melted
For the caramel and coconut:
Date Caramel Sauce (see box)
1½ cups sweetened shredded coconut, toasted
Directions
1. Preheat oven to 325°F. Line a baking sheet with parchment paper.
2. Mix everything for the cookie base together with a fork in a medium bowl until dough begins to form. It might be a bit crumbly; simply place the dough on a piece of parchment paper and gently knead until a smooth ball is formed. Roll the ball between two pieces of parchment paper until ? inch thick. Cut into circles with 2-inch cookie cutter. Using a ½-inch circle cutter, make a hole in the middle of each cookie.
3. Place the cookies on the baking sheet and bake for 10 to 12 minutes. Allow to fully cool.
4. Dip each cookie bottom into the melted chocolate and coconut oil. Allow to set on a piece of parchment paper.
5. Mix together the caramel sauce and coconut in a small bowl. Spoon approximately 1 Tbsp of the mixture onto each cookie and spread around so it covers it completely.
6. Place the leftover melted chocolate in a plastic bag, cut a tiny hole in the corner, and drizzle lines of chocolate on the top of each cookie. Freeze the cookies for 10 minutes to completely set.
Cara’s Tip: You might have leftover Date Caramel Sauce from this recipe, and you are better for it! Simply place into an airtight jar and store in the refrigerator for up to one week. Drizzle over nondairy ice cream or a slice of pie, or spoon it right out of the jar for a sweet treat.
Tagalongs
A decadent mountain of fluffy peanut butter smothered in chocolate, these Tagalongs are bursting with deliciousness. Dare I say to chop a bunch of them up and add them to a bowl of nondairy ice cream? Talk about a sugared-up brain freeze!
Makes approximately 30 cookies
Ingredients
1¼ cups Cara’s All-Purpose Blend (see above)
3 Tbsp maple syrup
2 Tbsp non-hydrogenated shortening
2 Tbsp vegan butter
1 Tbsp nondairy milk
¾ tsp baking powder
½ tsp salt
For the peanut butter filling:
½ cup peanut butter
6 Tbsp non-hydrogenated shortening
1 cup powdered sugar
For the chocolate:
2 cups nondairy chocolate chips
2 Tbsp shortening or coconut oil, solid
Directions
1. Preheat oven to 325°F. Line a baking sheet with parchment paper.
2. Mix everything but the filling and chocolate together with a fork in a medium bowl until dough begins to form. It might be a bit crumbly; simply place the dough on a piece of parchment paper and gently knead until a smooth ball is formed. Roll the ball between two pieces of parchment paper until ? inch thick. Cut into circles with 2-inch cookie cutter.
3. Bake for 10 to 12 minutes. Allow to fully cool.
To make the filling:
Using an electric mixer, combine peanut butter and shortening until fully mixed. Slowly add the powdered sugar and mix until light and fluffy.
To assemble:
1. Place approximately 1 Tbsp peanut butter onto fully cooled cookie. Make a small mountain-like hump.
2. Freeze cookies with filling for 15-20 minutes just so the filling doesn’t melt into the chocolate. Remove from freezer and allow cookies to sit and breathe for a couple of minutes.
To make the chocolate:
1. Place the nondairy chocolate chips in a microwave-safe bowl. Microwave on high for 2 minutes, but stop every 30 seconds to stir. Once they are almost completely melted (it might not even take the full 2 minutes), mix in the shortening or oil and stir until smooth.
2. Place a frozen cookie (with peanut butter on it) onto a fork and dip it into the chocolate, bottom-side in first. Using a spoon, coat the top with chocolate until it is fully coated. Place on a piece of parchment paper and complete all cookies. Freeze for 10 minutes just to set.
Cara’s Tip: If you have a nut allergy, simply replace the peanut butter with a homemade or store-bought SunButter for a very comparable cookie.
These recipes were excerpted with permission from Decadent Gluten-Free Vegan Baking by Cara Reed (Page Street Publishing; August 2014; $19.99).
