(with a masticating juicer)
Serves: 6 cookies Preparation time: 50 minutes
20 large dates
Chop up the coconut into small pieces (keeping the coconut water aside) and put through your masticating juicer. You should be left with the cream and the pulp. Put the pulp into a pan on a medium heat and keep stirring until the coconut turns golden brown.
Put this into a food processor and whizz up until it’s a fine crumble, then keep aside.
Wash and blend the dates with a hand blender (keeping about 10-15% of the date mix aside).
Combine the golden coconut mix with the dates and make them into cookie shapes of your choice.
Bake them on a tray for 35 minutes (190C degrees) turning half way.
Remove and place the cookies onto a cooling rack to enable the cookies to harden a little.
Add the coconut cream to the remaining dates and you can also add some of the coconut water to make the sauce thinner, add cacao to create chocolate or keep it the same for caramel.
Alternatively you can just enjoy the water with your cookies. Add the topping to your cookies as needed and serve.