3/4 cup (90g) pecans
1 cup (150g) Medjool dates, pitted
Pinch of salt (1/4 salt)
1 tsp pure vanilla powder
3 tbsp cacao powder
1 cup cashews (soaked for 2+ hours)
1 tbsp coconut oil, melted
1 tbsp maple syrup
1 tsp vanilla powder


  1. Process biscuit ingredients in a food processor until it reaches a dough-like consistency.
  2. Roll mixture into a large ball and flatten on cutting board with a rolling pin.
  3. Cut in circle shapes with cookie cutter and refrigerate until firm. You can freeze to speed up the process.
  4. Drain cashews and blitz filling ingredients in the food processor. The mixture should be creamy and smooth.
  5. Spread filling onto chilled cookies and sandwich together.
  6. Store cookies in the fridge. 
  7. Enjoy!

xx  Jadah 

Dairy Free, Egg Free, Soy Free and Wheat Free

Adopted from one of my favorite Aussie inspirations, Taline Gabriel.