preheat the oven to 350 degrees. in a large mixing bowl, combine the cookie base ingredients until a thick dough forms. mix well and evenly spread out on a cutting board or your counter. the dough should be about 1/4 inch thick.

use the top of a 1/4 cup measuring up to create the cookie shape. simply press down into the dough and remove the external dough along the sides. use a thick straw or cookie cutter to cut out a hole in the center. then, roll out remaining the dough and repeat steps.

place on a parchment lined baking tray and bake at 350 degrees for 12 minutes. allow the cookies to cool completely so they set and hold shape.

soak the dates in warm water for a few minutes for easy removal of the skin. then, remove the pits if they weren't pitted and add to a food processor with the coconut oil, shredded coconut and almond milk.

blend on high until a thick caramel sauce forms. take a knife or spoon and spread out a generous layer on top of each cookie. then, place them in the fridge for an hour so the caramel hardens a bit.

melt the chocolate sauce ingredients together. if using a microwave, it only needs one minute total. do thirty seconds at a time, stir and then place back in for remaining 30 seconds.

next, dip the bottom of the cookies into the melted chocolate to coat. after that, gently place on the parchment-lined baking sheet and drizzle them with more chocolate on top and lightly dust with shredded coconut.

place back in the fridge for a couple of hours so the cookies set and then enjoy!! store them in the fridge or freezer in an airtight container.