Ingredients

For the Cookie:
1 cup almonds
8 pitted medjool dates, soaked in water overnight and drained
2 tbsp cacao powder
1 tbsp vegan vanilla protein powder
3 tbsp Mayver’s Smooth Peanut Butter
1/2 tsp vanilla
1 tbsp water (if needed)

For the Cream:
1 cup cashews, soaked in water overnight and drained
3 medjool dates, soaked in hot water for 5 minutes and drained
1 tsp vanilla
4 tbsp unsweetened plant milk

Method

1. Place all cream ingredients into the food processor and process until smooth. Transfer to a bowl and set aside in the refrigerator.
2. Place all cookie ingredients into a food processor and process until thick and smooth.
3. Transfer dough in between two pieces of baking paper and flatten/roll with a rolling pin. Remove the top piece of baking paper and use a cooker cutter to cut cookie circles.
4. Dollop filling (approx. 1 tsp) onto one cookie and place another cookie on top.
5. Enjoy! Store in the refrigerator for 4-5 days.

Thanks to @chloeevegan for this awesome recipe!