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No-bake oat cashew cookies with peanut butter and goji berry jam filling by @panaceas_pantry ?
Recipe
1 cup raw cashews, ground into a rough flour
3/4 cup rolled oats, ground into a flour
2/3 cup almonds, ground into a flour
1/4 cup coconut flour
2 Tbsp maca root powder
Good pinch quality salt
3/4 cup rice malt syrup
1/2 cup coconut butter, softened
2 tsp vanilla extract .
METHOD
1. Add the top 6 ingredients to a food processor and pulse until very well combined. Add remaining ingredients and pulse to combine. The mixture should hold together like a traditional cookie dough.
2. Turn dough into a floured board, and roll out to your desired thickness (I did roughly 2cm). Use a cookie cutter to cut out cookie shapes, and place onto a lined baking tray. Continue to roll out the left over dough and cut more cookies until you’ve used up all the dough.
3. Set cookies in the freezer, for at least 2 hours.
To make the chocolate
200 grams vegan chocolate
METHOD
1. Break chocolate into small pieces, and set in heat proof bowl. Melt over a just simmering pan of hot water. Set aside.
2. Remove cookies, and dip each cookie into the chocolate, setting back onto the lined tray. Once all cookies are dipped, set again in the freezer.
To make the jam
2 cups raspberries
1 Tbsp coconut sugar
1/2 cup goji berries (soaked in warm water for 30 mins then drained)
1 Tbsp chia seeds
METHOD
1. Add all ingredients to a heavy based saucepan and cook over a low heat for 10 mins, stirring occasionally. Once cooked, set aside to cook completely before assembling cookies.
Finally, sandwich cookies cookies together with the goji jam and natural peanut butter. **If you don’t know how to soften coconut butter, simply immerse the jar in hot water until softened.
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