Preheat the oven to 180 C. In a bowl mix all the dry ingredients (buckwheat flour, arrowroot flour and coconut sugar). Add all of the other ingredients and mix. Place the dough in the refrigerator for 20 minutes.

For the caramel simply mix all the ingredients in a blender until smooth. Leave a side.
Shape the cookie dough into “fingers”. Bake for 10–15 minutes. Once baked and cooled, brush each cookie with the caramel.
Then melt chocolate and coconut oil over a water. Pour over each cookie and place in the freezer until the chocolate hardens. Serve!

Cookie

  • 1/2 cup buckwheat flour
  • 1/2 cup arrowroot flour
  • 2 Tbsp coconut sugar
  • 3 Tbsp almond butter
  • 4 Tbsp coconut oil
  • 1 Tbsp rice or maple syrup
  • 1 Tbsp ground flaxseed mixed with 2 Tbsp water

Caramel

  • 8 medjool dates
  • 2 Tbsp tahini
  • 1 Tbs coconut oil
  • pinch of salt
  • a bit of lemon juice

Chocolate

  • 100 g 85%–90% dark chocolate
  • 3 Tbsp coconut oil