- 1
Ingredients
- Cookies:
- 3/4 cup almonds
- 3/4 cup pitted dates
- 1/2 cup dried coconut
- 1 scoop vanilla protein powder (I used raw pea protein)
- 1 tsp. vanilla paste or powder
- Filling:
- 1/2 cup raw cashews soaked
- 1/3 cup coconut cream (refrigerate a can of coconut cream overnight and use the thick cream not the thin water)
- 2 tbs honey, agave, maple syrup or 1/3 cup coconut sugar
- 1-2 tsp. vanilla paste or powder
Preparation
Step 1
Makes: Approx. 6
Add all ingredients to a high speed blender or food
processor and blend until soft and fudgy. This may take a little bit of time
and you may have to scrap down the sides or use the tamper for a blender. Start
on low to medium speed then increase to the highest speed so as not to burn out
the motor.
Place into the fridge to get firm then slice into 5mm
cookies with a sharp damp knife
Add the soaked, rinsed and drained cashews to a high speed
blender with the coconut cream, sweetener and vanilla
Blend on high until you get a super smooth and creamy
filling that resembles thick custard.
Remove from the jug then place into a bowl with a lid and
let cool in the fridge. As it sits and cools it will thicken even more and the
flavours will improve
Place a teaspoon of the filling onto one of the cookies then
spread with the back of a butter knife to the edges.
Carefully place another cookie on top and gently press into
position
Repeat with the remaining cookies and cream.