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.
