Donna Hay Oat and Coconut Chocolate Cookie Sandwiches

Instructions

1. Preheat oven to 160°C (325°F).
2. Combine oats, coconut, almond butter, almond meal, coconut sugar, maple and vanilla in a bowl and mix well to combine. Roll heaped teaspoons of mixture into balls and place, about 3cm (1 inch) apart, on a tray lined with non-stick baking paper. Flatten slightly.
3. Bake for 10–12 minutes or until golden brown. Allow to cool on tray.
4. While biscuits are cooking, make the chocolate ganache filling. Melt the chocolate in a bowl over a saucepan of simmering water. Once melted, stir through the almond butter. Chill for 10 minutes or until it becomes a spreadable consistency.
5. Sandwich the cooled biscuits together with the ganache and store in an airtight container in the fridge.

• Servings : 14
• Course : Dessert, Treats
• Ingredient : CSR Coconut Sugar