METHOD

1. Preheat the oven to 170 degrees C and grease and line a large baking sheet.
2. First, make the caramel: Place the dates, milk, vanilla, and salt in a blender and whizz up until smooth. Spoon into a dish and keep in the freezer while you make the cookies.
3. Whisk together the coconut oil, Natvia, milk, flaxseed mixture, and vanilla.
4. Mix together the flour, baking powder, bicarbonate of soda and dark chocolate in a large bowl. Pour in the wet mixture and stir well to combine.
5. Divide the mixture into 9 balls. Remove the caramel mixture from the freezer and divide into 9 small balls. Now place in the centre of each cookie and wrap the dough around it, then place on the baking tray and flatten down with the palm of your hand.
6. Bake for 10-12 minutes until golden, then leave to cool completely (they will firm up while cooling). Now enjoy!