Makes 10-12 cookies

You will need cookie cutters




1 cup cashews

½ cup skinless almonds

1¼ cups medjool dates (pitted)

⅓ cup cacao powder

½ tsp Himalayan pink salt

¼ cup coconut flour



1 cup cashews (soaked for 6 hours

and rinsed)

2 tbsp coconut milk

3 tbsp maple syrup

1 tsp vanilla powder

2 tbsp coconut oil (melted)


  1. To make the cookies, add the cashews and almonds to your food processor and blitz until they form a fine crumb.

  2. Add the remaining base ingredients and continue to blitz until combined. The mixture should form a dough consistency when you press it together between your fingers.

  3. Line your work surface with parchment paper and roll out the dough to about 1cm thick.

  4. Cut out an even amount of circles with a cookie cutter and lay these out on a tray lined with the parchment paper.

  5. Set the cookies aside in the fridge.

  6. To prepare the filling, add all the ingredients apart from the coconut oil to your blender.

  7. Blitz until completely smooth and creamy (This may take several minutes, be patient!).

  8. Finally add the coconut oil to the mixture and continue blending for another 30 seconds to combine the mixture.

  9. Add 1 heaped teaspoon of the mixture to half of the cookies.

  10. Place the cookies in the freezer for about 30 minutes to help the filling to set.

  11. Remove from the freezer and sandwich the cookies, placing the plain side on top of the cookie with the filling.

  12. These cookies will store well in the fridge in an airtight container

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