These cookies are a real crowd pleaser and oh so pretty. And they're packed with nutritious goodness too!
Preheat the oven to 180C. Line a baking tray with baking paper.
Add the cashews to a food processor or Thermomix and blend into a fine flour.
Add the dates and re-blend until the mixture is combined.
Now add the remaining cookie ingredients and blend again.
Begin rolling the cookie dough out into 8-10 cookies using your hands. Press the cookie dough balls out onto the lined baking tray evenly.
Place the tray in the oven and bake for 10-13 minutes, or until golden brown and cooked to your liking.
Remove them from the oven and allow to cool while you prepare the filling.
To a small saucepan add the coconut milk/cream and cacao melts and heat together on low until completely melted.
Now add the melted chocolate and the other chocolate creme filling ingredients to a food processor and blend until smooth and completely lump free. Taste the mixture and adjust the sweetness or cinnamon if desired.
Now add the chocolate creme filling to a piping bag (or use a ziplock plastic bag if you don't have one). Place this in the fridge to harden slightly. It will only need 20-30 minutes or so.
Pipe the chocolate creme filling onto one cookie half and top with another cookie, gently pressing down to ensure the cookies stick. If you're using a ziplock bag to pipe the filling, use some scissors and cut out a small triangle corner of the bag and carefully pipe the mixture out. Repeat with all remaining cookies.
You can choose to roll the edges of the chocolate creme filling with cacao nibs, chopped toasted nuts or seeds or a sprinkle of shredded coconut. Or enjoy them as they are!
Ingredients
Directions
Preheat the oven to 180C. Line a baking tray with baking paper.
Add the cashews to a food processor or Thermomix and blend into a fine flour.
Add the dates and re-blend until the mixture is combined.
Now add the remaining cookie ingredients and blend again.
Begin rolling the cookie dough out into 8-10 cookies using your hands. Press the cookie dough balls out onto the lined baking tray evenly.
Place the tray in the oven and bake for 10-13 minutes, or until golden brown and cooked to your liking.
Remove them from the oven and allow to cool while you prepare the filling.
To a small saucepan add the coconut milk/cream and cacao melts and heat together on low until completely melted.
Now add the melted chocolate and the other chocolate creme filling ingredients to a food processor and blend until smooth and completely lump free. Taste the mixture and adjust the sweetness or cinnamon if desired.
Now add the chocolate creme filling to a piping bag (or use a ziplock plastic bag if you don't have one). Place this in the fridge to harden slightly. It will only need 20-30 minutes or so.
Pipe the chocolate creme filling onto one cookie half and top with another cookie, gently pressing down to ensure the cookies stick. If you're using a ziplock bag to pipe the filling, use some scissors and cut out a small triangle corner of the bag and carefully pipe the mixture out. Repeat with all remaining cookies.
You can choose to roll the edges of the chocolate creme filling with cacao nibs, chopped toasted nuts or seeds or a sprinkle of shredded coconut. Or enjoy them as they are!
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