Vegan chocolate creme cookies

Soft and sweet, these vegan cookies by The Happy Pear are irresistible

By Asda Good Living, 07 May 2018

(5 votes)

Each 41g serving contains

of your reference intake.

Typical energy values per 100g: 2013kJ/481kcal.

If you are using raw cashews for the filling, ideally soak them overnight. If you don’t have time, simply soak them for 5 mins in boiling water. Drain well before using. Alternatively, you can use cashew nut butter, which will also result in a creamy texture.
For the cookies, blend the almonds and cashew nuts in a processor for 3 mins, until you get a mixture the texture of breadcrumbs. Add the dates, vanilla extract, cacao powder and maple syrup, and blend well.
Spread a large piece of baking paper on the work surface and pour the mixture onto it. Using a rolling pin or clean jar, roll out the mixture to 1cm thick. A top tip to make it easier to roll is to fold one half of the baking paper over the top of the cookie dough and roll over it – this will prevent the mixture sticking to the rolling pin.
Using a plain round cookie cutter about 5cm in diameter, cut out 28 cookies. Use all of the mixture, re-rolling if necessary. Set aside.
To make the filling, put the soaked and drained cashew nuts or cashew nut butter into a blender with the coconut oil, agave syrup and vanilla extract, then blend for 3-5 mins, until you get a super-smooth, creamy texture.
To finish your cookies, simply put a generous teaspoon of the filling on top of one of the cookie rounds, then top with another cookie to create a sandwich. These can be stored in an airtight container in the fridge for up to 2 weeks.