Raw Vegan Chocolate Sandwich Cookie’s with Chocolate Peanut Butter Mousse
I’ve spent so many years totally avoiding all desserts as my perception was that everything sweet was bad and I couldn’t risk eating it for fear of immediately putting on two pounds! It’s only in the last few years that I have realised that you CAN eat desserts occasionally and I now have much more of a balanced approach. This is partly because since becoming mainly plant based I know that everything I’m eating is as natural as possible and rich in nutrients – including the raw vegan desserts I have been creating.
These raw, vegan chocolate sandwich cookies with chocolate peanut butter mouse filling are so good, you’ve got to try them – they are seriously delicious!
And the cool thing here is that you have three recipes in one. The chocolate mousse is great on it’s own and can be whipped up in minutes (a brilliant stand by and decedent dessert simply from store cupboard ingredients), the biscuits are great on their own (a perfect little energy boost) or you can create these amazing sandwich cookies. I think they look so pretty and would definitely impress my friends.
You can adapt the flavour of the mousse really easily, I like to add a tsp of almond essence for a delicious choc/almond flavour – very addictive!
Pic below is my mousse with raspberries and chopped nuts!
- 1 cup vac-packed chestnuts or tinned.
- 1/2 can coconut milk (refrigerated overnight so that the cream comes to the top) or 1/2 cup of coconut cream
- 2 tbsp. maple syrup, honey or recipe malt syrup (for a more caramel flavour).
- 3 tbsp. raw cocoa.
- 1 tbsp. peanut butter (I like Meridian)
- Pinch Himalayan salt
- 1/2 tsp almond essence
- 2 tsp chocolate essence (optional)
- Chopped nuts for the sides of the cookie sandwiches.
- 1 cup ground almonds
- 1/2 cup medjool dates
- 1/4 cup roasted chopped hazelnuts
- 1/2 cup raw cacao
- 1 tsp vanilla essence
- To make the biscuits – add the ingredients to a food processor and blitz until a ball forms. You may need to add a little water until the ball forms.
- Roll out the dough between some baking paper or cling film until you get a think even layer.
- Remove the top sheet and cut out the cookies with cookie cutters (I used a pretty flower shape). Pop onto a baking sheet and place in the freezer for at least an hour to firm up.
- To make the chocolate mouse – just put all the ingredients into your food processor and blitz until really smooth and creamy. (You can eat this straight away but will thicken up even more if you leave it in the fridge for an hour).
- To make the cookie sandwiches – spread a thick layer of the chocolate filling onto each cookie and place another cookie on top, pressing down gently. To coat the sides with nuts simply sprinkle the nuts over the mouse and then press them into the mouse slightly.
- Refreeze for at least an hour before serving.