Vegan Almond Raweos with Cashew Cream Filling
- 80 g almonds
- 150 g dates soaked in water for at least 2 hours
- 2 tbsp raw cacao powder
- 1 tsp vanilla extract
- pinch sea salt
- 1 cup cashew butter
- 1 tbsp coconut oil melted
- 1 tbsp pure Maple syrup
Place the almonds, dates, cacao powder, vanilla extract and salt in a food processor and pulse a few times until broken down and combined.
Create one large ball with the mixture and place on a clean cutting board ready to roll out.
Use a rolling pin to roll the mixture until it is roughly 1.5cm thick.
Use a cookie cutter to cut an even number of cookie shapes until you run out of the mixture.
Place the shapes in the fridge while you make the filling.
Place the cashew butter, coconut oil and Maple syrup in a bowl and stir until mixed together.
Place the filling in the fridge for 15mins to harden a little (this will make it easier to spread but do not leave it for too long or it will become difficult to spread!)
Use a knife to spread some of the filling mixture on to half of the cookies and use the other half to make a sandwich.
Eat immediately or store in the fridge until you are ready.