Raw Cookie Sandwiches

Raw chocolate cookies with vanilla coconut cashew cream sandwiched between them! What is not to like about these healthy and sweet goodies?! Unless you don't like chocolate (craziness) or coconut (I know some of you exist), but for the rest of us our mouths are watering. I was standing in my kitchen last week with all my nuts, dried fruit and raw sweeteners in front of me determined to create a new raw dessert, and this is what happened. After chilling them for a while I took a bite, and the sweet fig and rich cacao hit my pallet first, and then the vanilla, which was followed by the mellow sweet hint of coconut. With so many wonderful flavors, I just had to share this recipe with you guys. 

Yields about 8 large cookie sandwiches. 

Vanilla Coconut Cashew Cream

1 cup raw cashews

1 tablespoon raw honey

1 tablespoon virgin coconut oil

1-2 teaspoons filtered water

Chocolate Cookies

1 cup raw cashews

1 cup raw almonds

1/4 cup raw cacao powder

1/2 cup dried figs (or dates, pitted and chopped)

2 tablespoons raw agave nectar

1-2 tablespoons filtered water

Begin by making your cashew cream. Blend the cashews in a food processor until it resembles a coarse meal, then add the honey and coconut oil. Blend again, and add in a teaspoon of water at a time until the mixture is creamy (but still thick). Scoop the cashew cream into a bowl and set aside. Now in the same food processor bowl, start making your chocolate cookies by adding the cashews, almonds, and raw cacao. Blend until it is a coarse meal, then add in the figs (or dates) and agave. Blend until well incorporated and kind of crumbly. Now add in a tablespoon of water at a time until it forms a sticky and cohesive ball. Scoop two tablespoons worth of dough at a time, roll into balls, and place on a cookie sheet lined with parchment paper. Freeze the chocolate balls for 15 minutes, then remove and lay a new sheet of parchment paper over the top. Take a drinking glass and smash each dough ball into a flat disk about 1/4 inch thick. Spoon the cashew cream onto half of the chocolate cookie disks, and place an additional cookie disk on top to create your raw sandwiches. Store in an airtight container in the refrigerator.

Cinnamon Oatmeal Cream Pies

WARNING - these are highly addictive! You will not be able to make these cookie sandiwches once. Everyone will be asking you to make them over and over again. These are by far one of my most requested deserts I make. I baked for many years before becoming vegan, and have been going back through and trying to "veganize" my most favorite recipes. These vegan Little Debbie look-a-likes were a huge success. I am so excited to share this recipe with you guys! Unlike some of my other deserts, I would not call these healthy. Although they have oatmeal and flax seeds in them, they have quite a bit'o'sugar, so eat them in moderation (if you can).

Cinnamon Oatmeal Cookie Ingredients
1 cup (2 sticks) vegan butter, softened (I use Earth Balance)
1/3 cup cane sugar
1 cup brown sugar
1 teaspoon vanilla
2 flax eggs (2 tablespoons flax seeds soaked in 6 tablespoons of water for a few minutes)
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups flour
2 1/2 cups oats 

Preheat your oven to 350 degrees.

Make flax eggs in a cup and set aside to soak. Combine softened vegan butter, sugars, and vanilla in your mixing bowl and whip until fluffy. Next add the flax eggs, cinnamon, salt, and baking soda (in that order). Once combined (should look soupy) add the flour and oats, mix well. On a parchment lined baking sheet, scoop rounded tablespoons of the cookie dough and bake for 10 minutes. Let cool completely before making the vanilla buttercream below.

Vanilla Buttercream Ingredients
1/2 cup (1 stick) vegan butter, softened
2 cups powder sugar
1 tablespoon vanilla almond milk (or other nut milk, I'm not a fan of soy in this recipe)
1 teaspoon vanilla

I usually set out the stick of vegan butter used for this buttercream at the beginning when I am making the cookies so it is the perfect level of softness when I go to make this buttercream later. Otherwise you could just nuke it for a few seconds. Now, combine all the ingredients above in a mixing bowl and whip with a whisk until fluffy and free of lumps. You may or may not need to add more milk or powder sugar to reach your desired consistency, but it should be smooth enough to spread and thick enough to stay on the cookie and not make too much of a mess when you sandwich the second cookie on top.

Once you have created your sandwiches, keep them in an air tight container in the refrigerator until ready to eat! Scott and I love eating them cold, but they are delicious the second you make them at room temp too!