Preparation time is 20minutes
Cook time is 5minutes
Total time is 25minutes
Serve is for 10 people
Difficulty level: 2 out of 4
8 Ingredients
Number of servings
10
- 3 cups traditional rolled oats
- 250grams soft & juicy pitted dried dates
- 1/3 cup almond spread
- 1/3 cup honey
- 2tablespoons cocoa powder, sifted
- 250grams raspberries, lightly crushed
- 2teaspoons vanilla extract
- 2tablespoons corn flour
Nutrition per serving
1270kJ / 304Cal
1270 Kilojoules or 304 Calories
15% of daily energy intake*
Protein
6.6grams
Fat
8.0grams
Carbs
46.9grams
Sugars
26.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
The best part of this cookie sandwich is that it doesn't involve any baking at all. Oats and dates are the base of the cookies, and crushed raspberries the bright filling.
Method
Step 1 of 3
Grease and line a baking tray with baking paper. Process oats, dates, almond spread, half of the honey, 2 tbs warm water and cocoa powder until well combined and ingredients cling together, adding more water if necessary. Working with 1 tbs at a time, roll mixture into 20 balls. Place on prepared tray. Flatten slightly. Cover then refrigerate for 2 hours or until firm.
Step 2 of 3
Meanwhile, place raspberries and vanilla in a small saucepan over medium heat. Blend cornflour with 2 tbs water and add to raspberries. Cook, stirring, for 2-3 minutes or until mixture thickens. Stir in remaining honey. Remove from heat. Cool slightly. Cover and refrigerate for 30 minutes or until cold.
Step 3 of 3
Place 1 tbs of raspberry mixture on top of half of the cookies and top with the remaining cookies to create a sandwich. Serve.
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