Ballerina Bites: Chocolate & Strawberry Sandwich Cookies
There's no better way to celebrate the start of a new (hopefully warmer) month than with something indulgent and delicious! And luckily for all of us, that's exactly what Ballerina Bites (aka. Alexandra McMaster, professional ballet dancer and dedicated foodie) has whipped up for this month's mouth-watering, vegan-friendly recipe. For this edition Alex is bringing us a perfect bite-sized dessert that's certain to become your new favourite treat! Check out her heavenly creation below.
Apart from my ‘Festive Gingerbread Fudge’ the sweet recipes I’ve shared here on the Energetiks blog tend to be breakfast or snacks. I wanted to create another dessert style treat that’s an awesome little reward after a big week, recent exam or dance competition.
My ‘Chocolate & Strawberry Cream Sandwich Cookies’ are simply dreamy with a luscious strawberry cream and moorish chocolate cookies.
This recipe is a real taste bud sensation!
1 cup buckwheat or spelt flour
¾ cup almond meal
¼ cup cacao powder
½ tsp baking powder
Pinch of salt
½ cup maple syrup
¼ cup coconut oil, melted
1 tsp vanilla extract
½ cup cashews, soaked overnight
¼ coconut cream
3 tbsp maple syrup
10g freeze-dried strawberries
¼ tsp vanilla extract
Pinch of salt
Pre-heat oven to 180°C Fan and line a tray with baking paper.
In a large bowl add all dry ingredients and stir. Add wet ingredients and stir until well combined and a dough/ ball is formed. Using an ice cream scoop, evenly scoop dough, roll into balls and flatten into a cookie shape.
Place cookies on prepared tray, ensuring there’s sufficient space between each cookie.
Refrigerate the raw cookies for 15 mins to firm up, so the cookies keep their shape while baking.
Bake for 12 - 15 mins until slightly golden.
Allow to cool slightly on the tray before transferring to a wire rack to cool completely.
Meanwhile prepare Strawberry Cream. Drain and rinse soaked cashews and add to a smoothie blender or Nutri Bullet. Add remaining strawberry cream ingredients and blend until smooth and creamy. Refrigerate strawberry cream while cookies are cooling so it’s easier to spread/ pipe on cookies.
Once cookies are cool pair each cookie with a similar sized cookie.
Spread or pipe strawberry cream over one cookie before sandwiching with another.
Best kept in the fridge in an airtight container. Enjoy at room temperature.
Makes 4 jumbo or 8 regular sandwich cookies.