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Oat-Banana-Chocolate Cookies with Cream Coating

Chocolaty Valentine’s Day Oat Cookies’ Recipe


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.





  • 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


  • 1 cup dates
  • ¾ cup (188g, 6.6oz) water
  • 3 tbsps. cacao powder (or half cacao + half carob)
  • pinch of sea salt



  1. In a blender puree bananas and peanut butter with sea salt (or use immerse blender).
  2. In a bowl, mix together banana-peanut puree and rolled oats.
  3. Heat oven to 175 C (350 F).
  4. Line a baking sheet with parchment paper. Take heart-shaped (or any shape you like) gingerbread form(s) and place it on baking sheet.
  5. 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.
  6. Add 2 tsps. raw cacao powder to the remaining batter. Also, add a few splashes of plant-based milk to help with the mixing.
  7. Repeat step 5 until the batter is finished.
  8. Bake in the middle rack for 16 minutes, and let cool.


  1. Soak cashews for at least 2 hours. Drain and rinse.
  2. 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.
  3. Transfer into a bowl and set aside.


  1. Cut dates into smaller pieces and let soak in ¾ cup of water for at least 30 minutes.
  2. Blend dates, the soak water, salt and cacao into smooth cream. You’ll need to scoop with spoon in between.
  • Method: Baking

Keywords: chocolaty oat cookies

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