No-Bake Mint Chocolate Cookie Sandwiches, Vegan + Gluten-Free
Author: 
Recipe type: dessert
Cuisine: vegan, gluten-free
Prep time: 
Total time: 
Serves: about 15 cookies
 
Ingredients
cookies
  • 1 cup oat flour (simply pulse oats in blender to form powder)
  • 8 medjool dates, pitted and soaked in warm water at least 5 minutes
  • ¼ cup cocoa or cacao powder
  • 2 tablespoons coconut oil, melted
  • 2 tablespoons maple syrup
  • dash of salt
mint cream filling
  • 1 cup raw cashews, soaked at least 4 hours
  • 3 tablespoons maple syrup
  • 2 tablespoons coconut oil
  • 1 teaspoon peppermint extract
  • 1 teaspoon vanilla extract
  • dash of salt
  • *optional- ½ teaspoon spirulina powder (for color)
chocolate coating *optional- see above
  • 2 tablespoons coconut oil, melted
  • 2 tablespoons cocoa powder or cacao powder
  • 2 tablespoons maple syrup
Instructions
  1. To prepare the cookies, place all the ingredients in a blender or food processor and blend until mostly smooth (you may need to scrape the sides down a few times).
  2. On a clean surface, roll the mixture out until it's about ¼" thick. Use a circular cookie cutter (I actually used a shot glass) to cut out cookies. Transfer the cookies to a cutting board or flat plate lined with parchment paper and place in freezer to set.
  3. Prepare the filling by draining the cashews and blending them with all the mint cream filling ingredients until smooth.
  4. Remove cookies from freezer. Layer the cream filling between the cookies to create sandwiches.
  5. To prepare the chocolate coating, stir the ingredients together in a small bowl until smooth. Dip each cooking in halfway, then place back on the plate lined with parchment paper.
  6. Place the cookies in the freezer for 15 minutes to set before enjoying. Store in an airtight container in the fridge.
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2020/06/25/no-bake-mint-chocolate-cookie-sandwiches-vegan-gluten-free/