Vegan Cookie Sandwiches With A Date Caramel Filling (Gluten-free)
Chocolate cookie sandwiches with a thick date caramel filling for dessert, anyone? These treats may be on the healthier side, but nonetheless deliver a rich, nutty chocolate flavour, crunchiness and chewiness. Vegan, gluten-free and oil-free.
Servings 12 cookie sandwiches
For the cookies
- 1 can black beans drained and rinsed (8.5oz/240g/1.5 cups)
- 4.5 tbsp peanut butter or any other nut or seed butter of your choice
- 4 tbsp agave nectar
- 20 g dark chocolate roughly chopped (optional)
- 3 tbsp cacao powder
- 1.5 tbsp coconut flour
- 3/4 tsp baking powder
- 1/2 tsp sea salt
For the caramel filling
- 12 medjool dates
- 3 tbsp peanut butter or any other nut or seed butter of your choice
- 6 tbsp coconut milk
- 3 tbsp agave nectar
Preheat a conventional oven to 180 degrees C/356 F.
Add the black beans, peanut butter, agave nectar, dark chocolate, cacao powder, coconut flour, baking powder and sea salt to a blender or food processor. Blend until smooth and fully combined, before transferring the batter to a plate.
Scoop up the batter and place onto a sheet of parchment paper. Press down into a cookie shape - make sure your fingers are slightly damp to prevent sticking. The cookies should be quite small, around 2-3 cm in diameter. Repeat with the rest of the batter.
Place into the oven and bake for 8-10 minutes, until crispy around the edges.
Meanwhile, make the caramel by placing the medjool dates, nut or seed butter, coconut milk and agave nectar into a blender or food processor and blending until smooth. Transfer into a bowl.
Once the cookies are ready, allow them to cool for at least ten minutes. Then, assemble the sandwiches by spreading a generous layer of the caramel onto a cookie and then placing another on top.
Serve immediately or store in the fridge.
Calories: 214kcal | Carbohydrates: 36g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Sodium: 152mg | Potassium: 369mg | Fiber: 4g | Sugar: 25g | Vitamin A: 35IU | Calcium: 42mg | Iron: 1.3mg