Ingredients for the vanilla cookies:
Ingredients for the cacao cookies:
Ingredients for the filling:
1 cup of cashews, soaked a couple of hours and drained
1/4 cup of coconut oil, melted
1/4 cup + 1 tbsp of cacao butter, melted
1/4 cup of water, room temperature
1/2 cup of xylitol or white sugar (you can use cane sugar as well, the cream will just be less white)
pinch of salt
1 1/2 tsp of vanilla extract
Start with making the filling as it needs time to set. Place all the ingredients in a blender pouring the liquids (oil, butter, water) first to help the blending. Make sure the water is not cold or when in contact with the warm melted oil and butter will make it hard to get a smooth cream. Blend until completely smooth. Transfer to a container and place in the fridge to set.
For the vanilla and cacao cookie doughs, place the dried ingredients in a bowl and stir to combine, Add the maple and vanilla extract and mix with your hands until the dough sticks together.
Roll out between two pieces of baking paper with a rollin pin and cut out the cookies with a round cookie cutter.
Now these cookies were originally created for a dehydrator so if you have that, dehydrate for 10 hours, turning them after 8.
Or preheat the oven to 170 C and bake for 10 minutes allowing to cool completely before removing from the baking sheet and place in the fridge before spreading the filling on top. Another alternative is simply to put the cookies in the freezer to set once cut for about 15/20 minutes. This will give you a much chewier cookie but I personally love that texture.
Once your cookies are ready, place a tbsp of filling on a vanilla cookie and top with a cacao cookie pressing lightly to spread the filling around. Continue like these having a vanilla and cacao cookie for each cookie sandwich.
Enjoy on they own or dunked in a glass of milk, hot chocolate or latte of choice!
Store the cookie sandwiches in an airtight container in the fridge.