Vegan Walnut Sandwich Cookies With Dark Chocolate Fudge

Cute bite sized walnut + whole spelt flour cookies or cookie sandwiches with a touch of cinnamon and vanilla, sticked together with creamy rich dark chocolate fudge. And they are vegan. How does it sound? I think we can call this a healthy indulgence.

Reward yourself with these cookies while nurturing your body with omega-3 fatty acids from walnut, antioxidants from the dark chocolate. A small piece of good quality dark chocolate everyday keeps your heart and cardiovascular system running well, not to mention that it stimulates endorphin production, which gives a feeling of pleasure and it contains serotonin, which acts as an anti-depressant.

I think these are all enough reasons to go into your kitchen and start making these cookie sandwiches. You will thank for me!

Because we all need chocolate, cookies and love…

Vegan Walnut Sandwich Cookies With Dark Chocolate Fudge
(Recipe inspiration: Healthy Happy Life)

Ingredients (makes about 36 cookies)

For the cookies
- 1 cup whole spelt flour
- 3/4 cup ground walnut
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 vanilla bean, split and seeded
- 1/3 cup cane sugar
- 1 teaspoon apple cider vinegar
- 1/4 cup almond/rice/oat/soy milk
- 1/3 cup liquid coconut oil
- 1/2 teaspoon almond extract (optional)

For the chocolate fudge
- 3/4 cup dark chocolate (70% cocoa content)
- 2 tablespoons almond/rice/oat/soy milk
- 1/4 cup coconut oil
- pinch of salt

Method

In a bowl add all dry ingredients: whole spelt flour, ground walnut, cinnamon, salt, baking powder. In another bowl mix together coconuti oil with cane sugar, apple cider vinegar, almond milk and almond extract. Add dry ingredients into the wet and mix until combined. Wrap the dough into clingfilm and place in the fridge for 15-20 minutes.

Preheat the oven to 180C (356F). Line a baking sheet with parchment paper.

Take two teaspoons of the dough, form a ball and place on the prepared baking sheet. Flatten the ball slightly, then repeat with the remaining dough. Bake for 15 minutes until golden brown.

Meanwhile make the chocolate fudge filling – in a small pan melt the ingredients over low heat. Stir until smooth. Place the melted filling into a bowl in the fridge. Cool until it has a state like chilled peanut or almond butter.

Assembly: spread the fudge filling on a cooled cookie. Place another cookie on top. Continue until all the cookies are prepared.