theveganpea

These cookie sandwiches are made from creamy oat, pecan nut and maple syrup cookies with chocolate chips, filled with a beautiful chocolate orange cream. This sandwich will make you feel like you are in Disneyland…and the best part is you can get all the naughty indulgence without any dairy and gluten, and I used only real oranges! 

Preparation time: 40 minutes (including cooling and filling time)

Ingredients (Makes 6 Sandwiches):

Cookies:

• 2 cups Gluten Free Oats (Bob’s Red Mill is my preferred brand)
• 2 cups Pecan Nuts (raw and unsalted)
• 1/2 cup Maple Syrup
• 1 tsp Pure Vanilla Extract
• 1 tbsp Tahini (find pure tahini without added salt and additives from your local supermarket if possible)
• 1 tbsp Apple Cider Vinegar
• 1/2 tsp Baking Powder
• pinch of Salt
• 1 tsp Pure Cacao Powder (available from Holland and Barrett)
• 1/3 cup Vegan Chocolate Chips

Chocolate Orange Cream Filling:

• 1 cup Pecan Nuts
• 7tbsp Almond Milk (Alpro is my preferred brand)
• 1 tbsp Pure Cacao Powder (available from Holland and Barrett)
• 1 tbsp Palm Sugar
• 1/2 tsp Pure Vanilla Extract
• 1/4 tsp used Coffee Grounds (optional if available)
• 3/4 Orange juiced

Method:

1. In a blender, grind the oats to make an oat flour
2. Place the oats aside, and use the grinder to grind the pecan nuts for the cookies until fine and begin to form a pecan nut butter (this happens because the pecan nuts release their natural oils)
3.  In a separate bowl whisk the baking powder into the apple cider vinegar until frothy (good egg substitute)
4. Add the “egg” mix and all the other cookie ingredients (excluding the chocolate chips) to the pecans in the blender and mix until all ingredients fully incorporated
5. Mix the chocolate chips into the cookie mixture by hand and bring the mixture together to form a dough
6. Preheat the oven to 180 degrees celsius
7. On grease proof paper or a silicone tray from cookie shaped from the dough (ensuring they are all the same diameter for the sandwich)- roughly makes 12 cookies
8. Bake the cookies at 180 degrees celsius for 18-20 minutes
9. Let the cookies cool on the silicone tray/greaseproof paper for 15 minutes, then transfer onto wire wrack to cool fully
10. In the blender, grind the pecan nuts for the cream filling until it forms a nut butter texture
11. Add the almond milk and orange juice to the pecans table spoon at a time until all fully mixed and creamy in the blender
12. Add the remaining filling ingredients and blend well to form a chocolate orange cream
13. Place the cream in the fridge until the cookies and cool enough to fill
14. Place the cream filling between two cookies to create our sandwiches
15. Enjoy my Little Peas!