Directions

1Combine flour, sugar, coconut and oats. Melt the butter and golden syrup together. Dissolve the bicarb with 2 tbsp water and add this to the butter and syrup mixture. Mix both the liquid and dry ingredients together and mix until you have a flapjack looking mixture. Roll into calls or use an ice cream scoop. Push down the middles and flatten slightly. Cook on a non stick tray/trays for 10 minutes at 160 degrees celsius.

2For the cheesecake topping, whisk ½ tub of Elmlea plant cream and whisk in ½ tub of plain vegan cream cheese with 2 heaped spoonfuls of icing sugar and a drop of vanilla extract.

3Once the cookies have cooled, pipe on the cheesecake topping, following by a big dollop of the Natures Charm Coconut Caramel Sauce and a pinch of sea salt.