Ingredients:

Biscuit:

  • 2 TBS of flaxseed meal with 5 tbsp hot water, set aside for 5 minutes.
  • 1/4 cup coconut oil
  • 1/3 cup almond butter
  • 1/2 cup coconut sugar
  • 2 medijool dates
  • 1 TBS almond milk (only if mix is too dry)
  • ½ TSP baking soda
  • ½ TSP baking powder
  • 4 TBS cacao powder
  • ½ desiccated coconut
  • 1 cup almond meal
  • Pinch salt

Icing:

  • 1/2 cup cashews soaked
  • 1/3 cup coconut cream
  • 3 TBS maple syrup
  • 1/2 TSP vanilla
  • 2 TBS coconut oil, melted

Method:

 

  • Preheat oven to 180C
  • Thoroughly mix the wet Ingredients together. Add the dry ingredients and stir to combine. Distribute cookie mixture onto a lined tray and flatten slightly.
  • Bake for 7 minutes. Once baked allow to cool/
  • Next, make the cashew cream, add all ingredients to a food processor blend until smooth and creamy, allow to firm up in the fridge.
  • Sandwich the cookies and cream together and enjoy.

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