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Cacao & Peach Cookie Sanwhiches with Spiced Coconut Filling (vegan, gluten free, raw)

Ingredients for cookies: (12 to 15 small cookies)

  • 2 cups of almond flour

  • 1/2 cup of cacao powder (or as I’ve done a mix of carob and cacao powders)

  • 1/4 teaspoon sea salt

  • 2 tablespoons of lucuma powder (optional but it adds such a nice caramel flavour)

  • 1 teaspoon of vanilla powder or extract

  • 1 teaspoon of cinnamon

  • 1/2 cup maple syrup (or other liquid sweetener)

  1. Place flour, cacao powder, lucuma, cinnamon and sea salt in a large bowl stirring to combine.

  2. Next add in vanilla and chopped nectarines/peaches mixing them with the dried ingredients.

  3. Pour in the maple and mix with your hands or a wooden spoon/spatula until the dough sticks together. If too dry, add more syrup or a dash of non-dairy milk.

  4. Either scoop out balls of dough and flatten with your palm or roll out between two sheets of baking paper and using a cookie cutter, cut cookies of your desired shapes.

  5. Place on a dehydrator teflex sheet. Dehydrate at 42 degrees for 12 hours or bake at 100 degrees for 15-20 minutes.

  6. Let cool completely before adding the filling.

Ingredients for the filling:

  • 1 cup of coconut yogurt

  • 1/2 cup of vanilla plant based protein powder

  • 1/4 cup of melted cacao butter

  • 1/4 cup of maple syrup

  • 1/2 tsp of vanilla extract

  • 1 tsp of ground cinnamon

  • 1/2 tsp of ground ginger

  • 1/4 tsp of ground cardamon

  • pinch of ground cloves

  • pinch of salt

  1. Blend until smooth, then pour into a container and set in the fridge for about an hour.

  2. Then spread about a tablespoon of frosting to a cookie and gently press with another one of top to form your cookie sandwich.

  3. Enjoy as they are maybe with a refreshing summer drink!

Store the cookie sandwiches in an airtight container in the fridge.

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