CocoCaramel Delights with CocoCaramel Sauce

Ingredients

• 2 C pitted dates
• 2/3 C unsweetened shredded coconut
• ¼ t pure vanilla extract
• ½ t salt
• 1 T earth balance buttery spread
• 2 T Enjoy Life mini chocolate chips
• CocoCaramel Sauce:
• 1 can full fat coconut milk , refrigerated overnight
• ½ C evaporated cane sugar
• ½ T sea salt
• ½ t pure vanilla extract

Instructions

1. Combine pitted dates, coconut, vanilla, salt, and Earth Balance in a food processor and pulse until well combined. Transfer mixture to a small bowl. Using clean hands, scoop out small amounts of the mixture and squish together, and roll into a ball and flatten. Poke a little hole with your finger in the middle. Push a couple chocolate chips into the cookie, then repeat the process until all the cookies have been made.
2. Make the CocoCaramel Sauce: Refrigerate the can of coconut milk overnight. The coconut fat will gather at the top of the can. Scoop out the coconut fat for the caramel, save the remaining liquid for other use.
3. Place coconut fat into a saucepan over medium heat until liquefied. Add the sugar, salt, and vanilla, and whisk gently for the next 15 minutes. At this point you should taste the caramel to see if you want to add anything
4. Whisk vigorously for the next 10 minutes or so, until the caramel is as you like it.
5. Drizzle freshly prepared CocoCaramel sauce over the cookies and refrigerate before serving. Sprinkle a few more chocolate chips and coconut over them if you like!