Vegan chocolate creme cookies

If you are using raw cashews for the filling, ideally soak them overnight. If you don’t have time, simply soak them for 5 mins in boiling water. Drain well before using. Alternatively, you can use cashew nut butter, which will also result in a creamy texture.

For the cookies, blend the almonds and cashew nuts in a processor for 3 mins, until you get a mixture the texture of breadcrumbs. Add the dates, vanilla extract, cacao powder and maple syrup, and blend well.

Spread a large piece of baking paper on the work surface and pour the mixture onto it. Using a rolling pin or clean jar, roll out the mixture to 1cm thick. A top tip to make it easier to roll is to fold one half of the baking paper over the top of the cookie dough and roll over it – this will prevent the mixture sticking to the rolling pin.

Using a plain round cookie cutter about 5cm in diameter, cut out 28 cookies. Use all of the mixture, re-rolling if necessary. Set aside.

To make the filling, put the soaked and drained cashew nuts or cashew nut butter into a blender with the coconut oil, agave syrup and vanilla extract, then blend for 3-5 mins, until you get a super-smooth, creamy texture.

To finish your cookies, simply put a generous teaspoon of the filling on top of one of the cookie rounds, then top with another cookie to create a sandwich. These can be stored in an airtight container in the fridge for up to 2 weeks.