Description
It’s Valentine’s Day on Sunday – I think you’ve noticed all the heart-shaped food, decorations and much more in shops, supermarkets, cafés etc.
Ingredients
Scale
OAT COOKIES
- 2 big ripe bananas
- 2 cups rolled oats
- 2 heaped tbsps. peanut butter
- pinch of sea salt
- 2 tsps. cacao powder (add later)
CASHEW CREAM
- ½ cup cashews, soaked
- ½ banana
- 1 tsp. vanilla extract
- pinch of sea salt
- juice from half of a small lemon
- enough water or plant-based milk to make it blendable, but not too liquid
DATE-CHOCOLATE CREAM
- 1 cup dates
- ¾ cup (188g, 6.6oz) water
- 3 tbsps. cacao powder (or half cacao + half carob)
- pinch of sea salt
Instructions
OAT COOKIES
- In a blender puree bananas and peanut butter with sea salt (or use immerse blender).
- In a bowl, mix together banana-peanut puree and rolled oats.
- Heat oven to 175 C (350 F).
- Line a baking sheet with parchment paper. Take heart-shaped (or any shape you like) gingerbread form(s) and place it on baking sheet.
- Take about 35 grams (1.2oz) of cookie batter and press it evenly into gingerbread form. Remove the form helping with the spoon. Repeat until you have 8 cookies on the sheet.
- Add 2 tsps. raw cacao powder to the remaining batter. Also, add a few splashes of plant-based milk to help with the mixing.
- Repeat step 5 until the batter is finished.
- Bake in the middle rack for 16 minutes, and let cool.
CASHEW CREAM
- Soak cashews for at least 2 hours. Drain and rinse.
- Combine all ingredients in a blender (as it is quite small portion, I used grinder) and blend until thick cream forms. You’ll need to help with a spoon. Add the liquid gradually and only as much as needed to combine all ingredients well.
- Transfer into a bowl and set aside.
DATE-CHOCOLATE CREAM
- Cut dates into smaller pieces and let soak in ¾ cup of water for at least 30 minutes.
- Blend dates, the soak water, salt and cacao into smooth cream. You’ll need to scoop with spoon in between.
- Method: Baking
