Note from Buffy: This wonderful recipe is originally from my interview with Emily from This Rawsome Vegan Life. If you're interested in finding out a bit more from Emily, you can head on over to this blog post to read my interview with her!
Makes 10-12 sandwiches
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To make the cookies: grind the nuts into flour in a high speed blender or food processor. Add the rest of the ingredients (except the water) to the nut flour in a food processor and process until it all sticks together in a ball. If it's still too crumbly after a few minutes, add a little water. I did this and suddenly my very dry mixture became the perfect cookie dough consistency! Roll this dough out between two pieces of parchment paper then cut out cookies with a cookie cutter. Put them in the freezer until they are solid and can be handled without falling apart. If you have any extra dough, make a giant 'ugly' cookie and sprinkle it with some sea salt. No dough left behind.
To make the vanilla creme: blend all the ingredients together in a high speed blender, adding the peppermint oil to taste (it's very potent!) If your blender isn't powerful enough to blend everything into a thick, coconut butter-like mixture, then add some more coconut oil, and perhaps a liquid sweetener or some dates and water.
Sandwich the coconut creme with cookies, making little dollops on each cookie then gently pressing down another cookie on top. Throw in the freezer for another 30 minutes or until they are solid and very cold.
Make the chocolate by mixing all the ingredients together until smooth, then pour it into a tall, narrow bowl and dip in your frozen cookies. You will have to have 2-3 rounds of dipping, letting the chocolate on the cookies harden after each time. Enjoy!
VIDEO POST! Banoffee Pie is always a favourite, and this healthy version tastes just as good as the original, without leaving you feeling heavy or bloated afterwards. Luscious, low sugar, and delicious!