1. Mix almond pulp, oat flour, maple syrup, and almond butter in a bowl. Let rest 15 mins.

2. Preheat oven to 350°F (175°C) and line a baking sheet.

3. Roll dough into balls, place on sheet, and press a well into each.

4. Bake for 15–20 minutes until golden brown. Leave to cool.

5. Make the caramel:  Blend dates, coconut cream, vanilla, and salt until smooth. when chilled, fill each cookie with a small spoonful.

6. If you want to dip the cookies in chocolate, melt chocolate together with coconut oil. Dip the cookies into the chocolate and place on parchment.

7. Freeze 10–15 mins until set.

Store in fridge for up to 1 week. Enjoy!