Chocolate Cashew Cookies

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Chocolate Cashew Cookies
Serves 10
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!
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Prep Time
30 min
Cook Time
15 min
Total Time
45 min
Prep Time
30 min
Cook Time
15 min
Total Time
45 min
Ingredients

For the cookies

  1. 1 cup dates
  2. 3/4 cup oats
  3. 1/2 cup raw mixed nuts
  4. 1 tsp ground vanilla beans
  5. 1 tbs coconut oil
  6. 1 1/2 tbs cacao powder

For the chocolate cream

  1. 1/2 cup Medjool dates, soaked in water (reserve 4 tbs of the water)
  2. 2 tbs cacao powder
  3. 1 tbs coconut oil

For the peanut butter

  1. 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

  1. Preheat oven to approximately 175 degrees Celsius and line a baking tray with baking paper
  2. Place dates, oats, nuts, vanilla, oil and cacao in a food processor and process until mixture starts to come together, leaving some chunks
  3. Roll mixture into small balls and flatten as you place on prepared tray
  4. Bake in the oven for approximately 15 minutes, or until as firm as you like them

For the chocolate cream

  1. 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
  2. Remove from heat and blitz with a hand mixer until smooth and thick

For the peanut butter

  1. To assemble, smear some cashew butter onto eat cookie and top with a dollop of chocolate sauce
Sweetlancey http://sweetlancey.com/

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