Vegan-chocolate-cookies

Vegan chocolate creme cookies

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

By , 07 May 2018

(4 votes)

Vegan chocolate creme cookies
  • Cook: 20 Mins
    plus soaking

  • Serves: 14

Nutritional Info
Each 41g serving contains
  • Energy

    825KJ

    197KCAL

    10%
  • Fat

    12.7g

    high

    18%
  • Saturates

    3.1g

    high

    16%
  • Sugars

    9.8g

    high

    11%
  • Salt

    0.05g

    low

    1%
of your reference intake.
Typical energy values per 100g: 2013kJ/481kcal.
Ingredients
  • FOR THE COOKIES
  • 100g unsalted cashews
  • 100g raw cashews
  • 125g pitted dates
  • 1tsp vanilla extract
  • 3tbsp raw cacao powder
  • 1tbsp maple syrup
  • FOR THE FILLING
  • 100g raw cashews or cashew nut butter
  • 2tbsp coconut oil
  • 3tbsp agave syrup or other clear liquid sweetener
  • 1tsp vanilla extract
Method
  • 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.