Chocolate Sunflower Seed Butter Fudge Cookies with Peanut Butter Caramel

To make the flax egg: mix 2 tbsp flax with 5 tbsp warm water and let it sit for ten minutes. 

For the cookies: Preheat oven to 350°F (175°C). Blend the wet ingredients (coconut sugar, maple syrup, olive oil, prepared flax egg, sunflower seed butter) in a food processor until smooth. Add the dry ingredients (almond flour, coconut flour, cacao powder, sea salt) and blend until a thick dough forms. Roll the batter into balls and place onto a parchment paper lined cookie sheet. Push down a touch to flatten each cookie. Bake for 12-15 minutes. Let cool completely and store in the fridge.

For the peanut butter caramel: Mix the creamy peanut butter, maple syrup, almond milk, and sea salt in a small bowl until sticky and thick. Dunk each cooled cookie in the caramel and sprinkle with extra sea salt. Place in the fridge to harden.