Chocolate and peanut butter is the perfect match, a point which these cookies do more than prove. I love keeping the fridge and freezer stocked up with no bake sweet treats, it makes grabbing a quick snack or dessert so easy and these cookies are my new favourite. Not only are they super simple to make with just six plant based ingredients, but they taste incredible too; a thick layer of creamy maple peanut and cashew butter sandwiched between two rich, fudgey peanut chocolate cookies – they truly make the most satisfying sweet treat.
Ingredients (makes 4-5 sandwiches)
For the cookies
- 90g peanuts (I used roasted but raw would work fine too)
- 90g cashews
- 115g sticky medjool or deri dates
- 3 tbsp cacao powder
- tbsp maple syrup
For the peanut butter cashew centre
- 30g roasted cashews
- 4 tbsp peanut butter
- tbsp maple syrup
- Add the peanuts, cashews, dates, cacao powder and maple syrup to a blender or food processor and blend until smooth and fully combined.
- Place the mixture between two sheets of baking paper and using a rolling pin, roll flat until around 1/2 cm thick. (Alternatively, you can shape the cookies using your hands, as I did)
- Using a circular cookie cutter, cut 8-10 cookie shapes. Place in the freezer to set whilst you make the filling.
- Add the roasted cashews, peanut butter and maple syrup to the blender and blend until smooth and creamy.
- Remove the cookies from the freezer. Take one cookie, add a tbsp of the filling and spread evenly, then sandwich another cookie on top. Repeat with the remaining mixture.
- Place the cookies in the fridge to set for an hour and leave at room temperate for 10-15 minutes before digging in! They’ll keep well here for up to a week, but I like to store a batch in the freezer and defrost as and when I fancy – they’ll keep here for up to two months (if you can make them last that long!) Enjoy.
I love seeing you guys recreate my recipes so if you make these, don’t forget to tag me on Instagram @nourishingyas and #nourishingyas