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PREPARTION TIME:
30
MIN
- COOKING TIME: 15 MIN
Chocolate Cashew Cookies
I'm not going to lie, this recipe was born out of a desperate craving for chocolate cookies. I wanted cookies. I had no cookies. I made these, and was pleasantly surprised that a hangry, desperate Lancey was capable of making something so tasty. The recipe consists of a crunchy biscuit base and a thick, chocolate sauce, and I added a healthy tonne of cashew butter onto each cookie, too. They're vegan, refined sugar free, gluten free and oh so delicious. Happy binging!
Ingredients for the cookies
- 1 cup dates
- 3/4 cup oats
- 1/2 cup raw mixed nuts
- 1 tsp ground vanilla beans
- 1 tbs coconut oil
- 1 1/2 tbs cacao powder
Ingredients for the chocolate cream
- 1/2 cup Medjool dates, soaked in water (reserve 4 tbs of the water)
- 2 tbs cacao powder
- 1 tbs coconut oil
Ingredients for the peanut butter
- 1/2 - 1 cup cashew coconut butter (or any nut butter you like. I like the cashew/coconut mix, but if you can't buy it just mix some desiccated coconut into your cashew butter to taste)
Instructions for the cookies
- Preheat oven to approximately 175 degrees Celsius and line a baking tray with baking paper
- Place dates, oats, nuts, vanilla, oil and cacao in a food processor and process until mixture starts to come together, leaving some chunks
- Roll mixture into small balls and flatten as you place on prepared tray
- Bake in the oven for approximately 15 minutes, or until as firm as you like them
Instructions for the chocolate cream
- While bases bake, combine dates, date water, cacao, and coconut oil in a saucepan and stir on a low heat until mixture starts to bubble, about 3 minutes
- Remove from heat and blitz with a hand mixer until smooth and thick
Instructions for the peanut butter
- To assemble, smear some cashew butter onto eat cookie and top with a dollop of chocolate sauce
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