Ingredients:
For the cookies -
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1 400g can chickpeas, drained and patted dry
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3 tablespoons maple syrup
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1 teaspoon vanilla extract
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2 tablespoons coconut sugar
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2 teaspoons Mighty Matcha tea powder
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1 teaspoon baking powder
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2 tablespoons almond flour
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25g raw vegan chocolate, chopped
For the chocolate filling -
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2 tablespoons tahini
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1 tablespoon maple syrup
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1 teaspoon vanilla extract
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2 tablespoons cacao powder
Get baking!
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Preheat the oven to 180 degrees C and grease and line a large baking sheet with greaseproof paper.
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Place all of the ingredients except the chocolate in a blender and pulse thoroughly until combined and smooth. It will be very thick but that’s ok!
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Transfer to a bowl and mix a little more. Stir in the chunks of chocolate to incorporate.
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Divide into about 6 and spoon the mixture onto the prepared baking tray, pushing down and shaping each into a cookie shape. Make sure you leave space between them as they will spread slightly when baking.
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Bake for about 12-15 minutes until lightly golden brown. Remove from the oven and leave to cool for at least 30 minutes. Transfer to a wire rack and cool completely.
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Meanwhile, beat together the filling ingredients until thick and smooth and keep in the fridge until required.
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When your cookies have completely cooled, spread a little of the filling on top of one cookie, place another on top - then devour!
Note: Only sandwich the cookies together with the filling when you’re ready to eat - otherwise they will go soggy. Keep cookies in an airtight container for up to 3 days, while the filling can be stored in the fridge for up to a week.