For the cookies -

  • 1 400g can chickpeas, drained and patted dry

  • 3 tablespoons maple syrup

  • 1 teaspoon vanilla extract

  • 2 tablespoons coconut sugar

  • 2 teaspoons Mighty Matcha tea powder

  • 1 teaspoon baking powder

  • 2 tablespoons almond flour

  • 25g raw vegan chocolate, chopped

For the chocolate filling -

  • 2 tablespoons tahini

  • 1 tablespoon maple syrup

  • 1 teaspoon vanilla extract

  • 2 tablespoons cacao powder

Get baking!

  1. Preheat the oven to 180 degrees C and grease and line a large baking sheet with greaseproof paper.

  2. 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!

  3. Transfer to a bowl and mix a little more. Stir in the chunks of chocolate to incorporate.

  4. 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.

  5. 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.

  6. Meanwhile, beat together the filling ingredients until thick and smooth and keep in the fridge until required.

  7. 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.