Instructions

• 1. Pulse the oats and buckwheat groats in the food processor until they look like a coarse, chunky flour.
• 2. Add the dates, maple syrup and cacao and process until it forms a semi-sticky dough. If it’s too dry, add a bit more maple syrup.
• 3. Roll the dough as thinly as possible onto parchment paper, then use a cookie cutter to cut out round cookie shapes (about the width of a gold ball) until you use all the dough.
• 4. Line them up on a cookie sheet lined with parchment and place in a slightly warm oven (like an hour after you’ve cooked something, but the oven is turned off) and let sit for two hours OR bake on the lowest setting for 15 minutes, then immediately remove. If you have a dehydrator, dehydrate for 2 hours. Remember, you’re not trying to cook these babies, just get them to harden slightly so that they hold together nicely as a sandwich cookie and have a little crunch.
• 5. TO MAKE THE FILLING: Blend final four ingredients in a blender until smooth – you may have to add a bit of water to keep things moving and make it creamy. Transfer to a bowl and put in fridge for 3-4 hours until thickened.
• 6. ASSEMBLY: Spread the filling evenly onto half of the cookies, then press the remaining cookies on top of the frosted ones. Store in fridge or freezer. They are especially delicious straight from the freezer!

• Course : Dessert
• Recipe Type : Sweets