Mocha Caramel Cookie Sandwiches

Sweet and crunchy Fairtrade almond cookies sandwiched together with a homemade coffee Medjoul date caramel all dipped in rich dark chocolate. These cookie sandwiches are naturally vegan, fun to make with little ones and great enjoyed with a cup of coffee!

Makes 16. Prep time: 30 mins. Chilling/resting: 1-2 hours

Ingredients

Almond cookies

  • 50g smooth runny almond butter
  • 30g vegan butter, melted
  • 50g Traidcraft golden caster sugar
  • ½ tsp vanilla essence
  • ½ tsp almond essence
  • 100g plain flour, plus extra for dusting
  • 50g Zaytoun Fairtrade almonds, finely ground
  • ½ tsp baking powder
  • A pinch of salt

Coffee Mejdoul date caramel:

  • 150g Zaytoun Medjoul dates, pitted weight
  • 30ml brewed Café Direct coffee
  • 50g almond butter
  • A pinch of salt

Chocolate coating

  • 100g Divine 85% dark chocolate
  • Flaky salt

Method

  1. Blitz the almonds into a fine meal to make the ground almonds.
  2. Make the almond cookie dough: whisk together the almond butter, melted butter, sugar, vanilla and almond essence until smooth. Sift in the flour and stir in the ground almonds, baking powder and salt. Bring to a dough and shape into a ball. Cover and rest in the fridge for 15 minutes.
  3. Preheat the oven to 160Fan/180*C and line 2 large baking sheets with parchment paper.
  4. Divide the dough in half and roll out onto a lightly floured surface or sheet of parchment paper and roll out to about ½ cm thickness. Cut out the cookie shapes, carefully use a spatula or palette knife to transfer the cookies to the baking trays. Re-roll any scraps and continue to roll out all the dough and cut out all the cookies (about 32 round cookies).
  5. Bake for 5-7 minutes until golden brown and watch out for the smaller cookies which will take less time. Allow to cool for 10 minutes, transfer to a wire rack to cool fully.
  6. Make the Coffee Medjoul date caramel: soak the dates in boiling water for 10 minutes then drain. Add to a blender or food processor with the brewed coffee, almond butter and salt. Blend until smooth.
  7. Top half of the cookies with the Coffee Medjoul Date Caramel and sandwich together with the other cookies.
  8. Melt the chocolate, transfer to a smaller bowl and dip the cookies halfway in the chocolate, allow the excess to drip off and transfer to a baking sheet, sprinkle with some flaky salt and leave to set in the fridge for 15 minutes (you will have extra chocolate). Store in an airtight container for 3-5 days.

Thank you to Nourishing Amy for this fantastic Fairtrade recipe.

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