METHOD

1. The night before, place cashews in a bowl and cover with water. Cover with plastic wrap and place in the fridge for the cashews to soak
2. Preheat oven to 150 degrees and line a baking tray with baking paper
3. Make your biscuit dough- place oats in a blender or food processor and blend until fine, set aside
4. Combine wet ingredients in a bowl and whisk until combined
5. Add oat flour, Natvia, cocoa, salt and baking powder and stir until a dough is formed. Wrap and place in the fridge
6. Make filling – drain the cashews and place in food processor along with vanilla, salt, almond milk and Natvia. Begin to blend and add almond milk, sparingly, as necessary. Once you are happy with the consistency, flavour balance and texture, scrape into a bowl and set aside. You will have extra cashew cream, which you can add to other recipes (is great on your toast in the morning!), however, you can reduce the amount by half if you don’t want any leftovers
7. Grab your cookie dough from out of the fridge and slice in half. Place 1 half back in the fridge, then proceed to roll out the other half between two pieces of baking paper
8. Roll out the dough until about ½ cm thick and using a cookie cutter, cut into circles. Carefully transfer from baking paper to prepared baking tray, sliding a knife swiftly under the biscuit so it’s no longer stuck to the paper. Ball together the remaining dough and roll and repeat until the dough is finished
9. Place in your oven for 8-10 minutes, allow to cool slightly on tray before transferring to a wire rack
10. Once all biscuits are baked and cooled, pair them up so they each match as best as they can
11. Spoon cashew cream on the flat side of one of your biscuits, about 1 ½ tbsps. worth and spread evenly. Squish biscuits together. Once all biscuits are sandwiched together, place in freezer for about 20 minutes to solidify before serving!

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