Chocolate and orange, without
For these cookies, I decided to combine these two flavors and use some of my favorite ingredients like buckwheat flour and cashew nuts.
The cookies are made with a dough that I personally believe is one of my best recipes, a crunchy cookie on the outside and soft in the inside, that is
The filling is made of cashews, soaked and then processed with ingredients such as coconut milk, coconut oil, vanilla, a lot of orange zest, and syrup to sweeten, which can be honey or maple syrup.
When you soak the nuts they are activated, which means that all the nutrients are released, so this is an important step, besides that it would be difficult to achieve the desired texture if you don’t soak them. So we must soak them at least 4 hours in water at room temperature.
Do you dare to try the recipe? You will not regret! If the tests tell me, send me an email or comment in the blog post how it came out, if you liked it, or that you would change it, I would love to listen to the advice of those who try my recipes! And if you share a photo on your Instagram or stories tag me like @gaspic_healthyberry so I can see it and I’ll share you in my stories!
Do not forget to share the recipe in your networks and with your loved ones, they will appreciate it as much as I do!
Chocolate cookie sandwiches with orange cream
Soft chocolate cookies filled with vegan orange cream, gf.
- 2 cups buckwheat flour 200g
- 1/2 cup raw cacao powder 45g
- 1/2 cup muscovado sugar 100g
- 1/4 cup liquid oil, melted coconut oil or sunflower oil 60ml
- 1/4 cup cold water 60ml
- 1 egg or 1 egg replacement*
- 1 tsp sea salt
- 2 cups raw cashew nuts, soaked at least 4 hours 300g
- 1/3 cup coconut milk or milk of your choice 70ml
- 1/3 cup maple syrup or honey 100g
- 1/4 cup melted coconut oil 60ml
- 2 Tbsp orange zest
- 1/2 tsp sea salt
In a large bowl put the sugar, oil and egg all together and beat well. Add the rest of the ingredients except the water and mix. Add the water little by little until you get a homogeneous dough, elastic but not sticky.
Cool the dough in the refrigerator for 10 minutes. While preheating the oven to 200°C and grease/flour a baking sheet with parchment paper.
Remove the dough from the refrigerator and stretch it to a thickness of 3mm. Cut 40 cookies with a dough cutter about 5cm in diameter, put on the baking sheet and bake for about 8 minutes or until they are cooked, but not too crispy. Let cool
Drain and process the cashews to obtain a smooth and homogeneous paste. Add the rest of the ingredients and re-process.
Assemble the cookies, a cookie, a spoonful of filling, another cookie on top, press gently. Repeat until you run out of cookies. Keep them in the refrigerator.
*You can use an Orgran type egg replacement, or prepare one with 1 teaspoon of flax flour and 3 tablespoons of water for each egg, mix and let stand 15 minutes.