Step 1

First, make the cookies. Add the Pecans, Oats, Cacao Powder, and Salt into a food processor or high speed blender and process until a fine “flour” forms.

Step 2

Next, add in the remaining ingredients and blend until everything is well incorporated. The cookie “dough” should be pretty smooth.

Step 3

Transfer the dough into a bowl, then use your hands to form cookies, using 2 tbsp of dough per cookie. Shape the cookies so they have a “thumbprint” indentation in the center and raised sides, so they can easily hold the caramel.

Step 4

Place the cookies on a lined plate or baking tray, and refrigerate while you make the Caramel Sauce.

Step 5

Next, prepare the Caramel Sauce. Add all of the ingredients in a medium pot over medium heat.

Step 6

Once simmering, let cook for 2 minutes, then reduce the heat to medium low and continue to cook for another 3-4 minutes, or until the sauce has thickened. Whisk the mixture frequently, so the sauce does not burn. (Note: the caramel sauce will continue to thicken at it cools, but should still be relatively thick)

Step 7

Remove the cookies from the fridge, and add ½ tbsp of the Caramel Sauce to the center of each cookie.

Step 8

Place a whole Pecan into the center of each Caramel, then drizzle with melted Chocolate.

Step 9

Place the cookies in the fridge for 10-15 Minutes, to allow the chocolate to harden. Leftovers will keep well in the fridge, in a sealed container, for up to one week.