I’m really getting into vegan-friendly baking recently, as I’m discovering new techniques and combinations of ingredients that work to create a tasty, delicious and healthy result. I’ll say here that although I’m not vegan myself, I follow very much a plant-based diet with the occasional inclusion of meat, fish and dairy; for me, it’s all about balance, but I primarily fill up on fruits, vegetables and wholegrains.
So, onto these INCREDIBLE COOKIES. I had the urge to make something that epitomised ‘healthy food porn’, so what better way than a cookie sandwich – chunky chocolate chip-spiked cookies filled with a rich chocolate ‘cream’… Vegan? No dairy, gluten or refined sugar?? YEP. You’d never believe it!
Ingredients:
For the cookies –
- ½ cup almond flour (I used Sukrin)
- ½ cup oat flour
- ½ cup tiger nut flour (or buckwheat flour)
- ¼ teaspoon baking powder
- ¼ teaspoon bicarbonate of soda
- 1 teaspoon ground cinnamon
- 2 tablespoons coconut sugar (I used The Coconut Company)
- Optional: 1 tablespoon maca or lucuma powder
- ½ bar raw vegan chocolate (I used Conscious Chocolate 75% Dark), chopped into small chunks
- 1 small banana, mashed
- 2 tablespoons tahini
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- A little almond milk
- Preheat the oven to 180 degrees C and grease and line a baking tray with greaseproof paper.
- Mix together the flours, baking powder, bicarb of soda, cinnamon, coconut sugar, maca or lucuma powder (if using) and the chocolate chunks in a large bowl.
- Whisk together the mashed banana, tahini, maple syrup and vanilla, then pour into the dry ingredients and mix together to form a soft dough. Add a little milk if too dry.
- Now divide up into about 8 balls, then place onto the tray (leaving space between each one) and press down with a fork, roughly shaping them into cookies.
- Bake for about 10-12 minutes, until slightly golden. Leave to cool on the tin – they will firm up more as they cool. Store in an airtight container for up to 3 days.
For the chocolate cream filling –
- 3 tablespoons cashew nuts, soaked in water overnight
- 1 heaped tablespoon coconut oil – can be solid (I used Lucy Bee)
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons cacao powder (I used Kaizen Living)
- 3 tablespoons coconut milk (keep the can in the fridge at least overnight)*
Drain the cashew nuts and tip into a blender along with the other ingredients. I find my Ninja Kitchen Nutri Ninja Auto IQ does the trick! Be sure to scrape the coconut cream from the top of the can when you open it. Now blend well until totally smooth. Transfer to a suitable pot or tub and chill in the fridge for at least 1 hour – the mixture will firm up until ready to use.
Ready to serve? Once your cookies have cooled down completely, take one and turn it upside down. Spread a generous layer of the thick chocolate cream over the bottom, then grab another cookie and place it on top, bottom side down. NOW DEVOUR!
