Get the Recipe:
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.
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