Little Captains Cookies

Original recipe by Perth Authors Judy & Jen of Beetroot in My Cake.

Raw, vegan-friendly, refined sugar free, gluten free, dairy free AND chocolatey? What’s not to love! Serve these chocolate treats up and watch the kids dive in!
Makes six medium sized cookies.

320 g (1 cup) almonds, roughly ground
2 tbsp coconut oil
splash of date syrup
2 - 3 dates, soaked in hot water for 10 minutes
2 - 3 dried figs, soaked in hot water for 10 minutes
3 tbsp raw cacao powder
pinch of salt
150 g (1 cup) coconut flesh
45 g (½ cup) desiccated coconut
30 g (¼ cup) coconut yogurt
35 g (¼ cup) coconut oil
2 tbsp agave/date/maple syrup
1 tsp vanilla essence
100 g dark chocolate, melted
equates to one regular bar

All ingredients can be found in the Fresh Food Marketplace at Garden City. 

Combine all ingredients by hand or in a high-speed food processor.
Roll out between two sheets of parchment paper. Use a round object to cut out circles of desired size and refrigerate.
Place all ingredients in a high-speed food processor until you have a silky smooth cream. Fill between two cookie crusts and dip into chocolate.
Refrigerate for at least two hours or overnight before serving.

Original recipe by Perth Authors Judy & Jen of  Beetroot in My Cake