These cookies are too beautiful to be true! These would make a fantastic autumn dessert for any party! Almond cacao cookies: 1 cup almonds 1 cup dates 2 heaping tablespoons cacao powder 1 teaspoon vanilla extract Salted maca caramel: 1 cup dates 2 tablespoons maca powder Himalayan pink crystal salt, to taste 3/4 cup water, more or less as needed Topping (optional): Pecan halves, walnut halves and/or almonds To make the cookies: pulse the almonds into flour in a food processor, then add the rest of the ingredients and pulse until it all sticks together. Press into the bottom of a lined baking pan and put in the fridge. To make the caramel: blend all the ingredients until smooth and thick like whipped cream. Put this in the fridge for about 2 hours. Use a cookie cutter to make your cookies, then scoop a spoonful of caramel on top of each one. Press a walnut, almond or pecan onto the dollop of caramel. Refrigerate overnight or at least for a few hours... then enjoy with fresh almond milk!