Valentine’s Day is possibly my favourite occasion to create themed recipes before.. and yes, that is because it makes is acceptable for me to douse everything in pretty pink rose petals and cultivate an ultra girly, rosey instagram feed.
These cookies are slightly soft, sweet, chewy and filled with the most delicious cashew caramel filling. Just little bites of heaven. They’re also completely plant based, have a very minimalistic ingredients list and are free from gluten and refined sugar! I’ve used dates to bind everything together and provide the main element of sweetness in this recipe, which I love because they give that subtle caramel hint of sweet flavour and help to create a nice chewy cookie texture.
I think these look really cute for a special Valentine’s themed treat; but of course, would also be perfect for any time of year really. You could also switch up the filling for whatever you fancy and get a little creative. I think jam or another flavoured nut butter would also be delicious!
- 2 cups oats
- 2 heaped tbsp coconut oil
- 1 cup pitted soft dates
- 2 tbsp smooth cashew butter
- 2 tbsp agave syrup
- Preheat your oven to 180c and line a tray with baking paper.
- In a food processor, blitz the oats to form a fine flour then add in the dates and coconut oil and blend to form a dough.
- Shape these into 12 round cookie shapes and lay these onto the baking sheet.
- Cut a heart from the centre of half of the cookies with a small cutter, then pop these into the oven to bake for 10 minutes until golden.
- Meanwhile, for the filling, combine the cashew butter and agave syrup and mix well.
- Once the cookies have cooled completely, spread a tsp of the frosting onto the base of the whole piece of cookie and place the cut out pieces on top.
- I’ve added a drizzle of melted chocolate and rose petals for a little extra decadence but these are optional!