Double Chocolate Sandwich Cookies

Posted on Jan 25, 2014 in Chocolate, Dessert, Snacks | No Comments

Raw Vegan Chocolate Sandwich cookies super natural food

You need a dehydrator for this recipe, which is not my usual modus operandi, but I promise it’s worth it. These cookies taste incredible – they remind me of a more chocolate-y Kingston biscuit. Because these are raw, they’re loaded with healthy nuts, coconut oil, dates, flax and cacao instead of not-so-healthy sugar, cream, butter and flour. Good, right?

CHOCOLATE COOKIES

1 CUP ALMONDS, SOAKED FOR A FEW HOURS
1/2 CUP CASHEWS, SOAKED FOR A FEW HOURS
1/4 CUP FLAX SEEDS, GROUND TO A POWDER IN A COFFEE GRINDER
3/4 CUP DATES
1 TABLESPOON AGAVE NECTAR
PINCH OF SEA SALT
1/2 CUP CACAO POWDER

Drain the almonds and cashews and whizz them in a food processor with the ground flax seeds until they break down and combine. Add the dates, agave nectar, salt and cacao powder and process until a dough forms – you might need to add a tiny bit of water to make this happen. Roll the dough between two sheets of baking paper until an even 1cm thick. Cut out cookie shapes and place on dehydrator trays. Dehydrate overnight or 8 – 9 hours until dry. They won’t be rock hard, but that’s a good thing.

CHOCOLATE CREME FILLING

1/3 CUP COCONUT OIL
1/2 CUP CACAO POWDER
1/3 CUP AGAVE NECTAR
PINCH OF SEA SALT

Whizz all ingredients in a food processor until smooth. Place in the refrigerator for at least 2 hours to firm up before sandwiching in between two cookies. You can keep the sandwiched cookies in the fridge for about three days.

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