Chocolate Cookie Sandwiches with Matcha Pistachio Cream

Ingredients

Chocolate PB Cookies

• 1 cup buckwheat or brown rice flour
• 1/3 cup tapioca flour
• 1/2 cup cacao powder
• 1.5 tsp baking powder
• 1 tsp salt
• 3/4 cup 100% peanut butter (or any nut butter)
• 1/2 cup maple syrup
• 1/2 cup almond milk
• 1 Tbsp. coconut oil, melted

Matcha Pistachio Cream

• 1 cup raw cashews
• 1/2 cup maple syrup
• 1.5 tsp matcha (green tea) powder - feel free to omit this if you're not a green tea fan
• 1/2 cup coconut milk
• 1/4 cup coconut flour
• 1/4 cup pistachios, roughly chopped

Takes 60 minutes,serves 8.

Instructions

1. Preheat oven to 180°C (350°F) and line 2 baking trays with baking paper
2. Add flours, cacao, baking powder and salt to a large bowl and stir to combine
3. In another bowl, add peanut butter, maple, almond milk and coconut oil and whisk until completely smooth
4. Add wet ingredients to dry ingredients and mix well
5. Take tablespoons of the mixture at a time and roll into a ball between your palms. Lay the ball flat on the prepared baking tray and use a fork to flatten the ball and add some texture. Continue until you have used all of the mixture
6. Bake the cookies for 13-15 minutes, until they have just begun to firm up (they will get crunchier as they cool)
7. Meanwhile, make the matcha filling: add the cashews to a high strength food processor and blend for around 5 minutes until a smooth butter forms. Then add the maple, matcha, coconut milk and coconut flour and blend until smooth
8. Remove the cookies from the oven and place on a cooling rack. Allow to cool completely before adding the filling
9. Take one cookie and spread a generous amount of the filling (around 1 Tbsp.) on the flat side that was touching the baking tray. Sprinkle with crushed pistachios and press them in slightly so that they stick to the filling
10. Place another cookie on top of the filling and sandwich together. Continue with all the remaining cookies. These will last for around 5 days in a sealed container. Enjoy!