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16-Feb / recipes / 1 COMMENTS
carob blueberry sandwich cookies
). I knew I had to give these a try with a carob twist of course.
My attempt wasn’t as clean-cut as the original, there was quite a bit of time spent flattening the cookie batter, but the end result was simply delish! I have listed the recipe with any adjustments in this post but if you’d like to take a look at the original, check them out and don’t forget to let them know how amazing these are!
Ingredients for batter:
1 cup cashews
3 tbsp carob powder
1/4 tsp agave syrup, liquid
2 tsp vanilla extract
pinch sea salt
Preparation:
Pulse cashews in blender or food processor until crumbly. Add remaining ingredients, if you don’t have a food processor and are using a blender you may need to stop and move all of the ingredients together before continuing to pulse and mix. All ingredients will blend together making a sort of cookie batter.
Place batter onto cutting board and begin cutting cookies using a cookie cutter. The batter is rather delicate so try not to get frustrated if you need to go back and cut out your shapes all over again.
Ingredients for filling:
1 banana
1/2 cup blueberries (I used frozen blueberries, let them get to room temperature before mixing with oil)
4 tbsp coconut oil
Preparation:
Blend all ingredients until you have a creamy consistency. Remember, if using frozen blueberries, let them thaw out before blending with coconut oil. Why you ask? The oil will become solid and make it much more difficult to blend together. Place filling in the freezer to set.
Once set, you can start cutting out your shapes and finally assemble the cookies!
cookies raw treats