Super Berry Raw Cookie Sandwich
For the cookies:
1 cup chopped dates
1 cup raw nuts (almonds or cashews)
1 tablespoon almond butter
2 tablespoons coconut oil
3 tablespoons Cacao Powder
1 teaspoon of honey
For the filling
¾ cup of raw cashews
1 -2 teaspoons of honey
4 tablespoons of coconut oil (melted)
2-3 teaspoons of Acai Berry Powder
¼ teaspoon of Beetroot Powder for a vibrant pink filling
Blend all the cookie ingredients in food processor or high powered blender until thoroughly combined creating a soft cookie dough texture.
Take heaped teaspoons of mixture and roll into balls. Flatten the dough between the palms of your hands to make a round cookie shape approx 40-50mm diameter & 7mm deep. Press onto a tray lined with baking paper. Place in freezer for half an hour to set while you make your filling.
Blend cashews and melted coconut oil to form a butter/paste consistency. Add Acai Berry Powder and 1 teaspoon honey and blend for a further.
5-10 seconds. Taste test and either omit or add the extra teaspoon of honey for your preferred level of sweetness. Once happy with flavour stir through the optional ¼ teaspoon Beetroot Powder for a vibrant pink berry colour and added antioxidant boost.
Spread a generous amount of filling onto the flat side of one cookie and sandwich together with another cookie on top. These are best served after being refrigerated for ½ an hour but can also be consumed straight away. Will keep in fridge for 1-2 weeks.