Toffee Biscuits Filled With Hazelnut Cocoa Cream
150 g Planet Plant-Based Cashew Butter
100 ml Planet Plant-Based Date Syrup
2 tbsp cashew milk
1 tbsp Planet Plant-Based Coconut Oil
1 teaspoon vanilla extract
3 tbsp oatmeal
½ teaspoon sea salt
¼ tsp baking powder
8 tsp Planet Plant-Based Hazelnut Cocoa Cream, frozen
Portion the hazelnut cocoa cream into small slices (1 teaspoon = 1 slice), flatten it well and freeze it before starting the biscuits.
Preheat the oven to 180 ° C and line a baking sheet with parchment paper.
Mix the cashew butter, date syrup, cashew milk and vanilla in a large bowl. Mix the remaining ingredients into a soft batter.
Shape eight balls of dough and place on the baking sheet. Place a slice of the frozen hazelnut cocoa cream on each ball and spread the batter around the slice with your hands until it is completely coated. Repeat this for each cookie.
Leave plenty of space around each biscuit as they will clearly rise. Bake for 12-14 minutes, or until the color turns a little darker.
Allow the biscuits to cool on the baking sheet for at least 10 minutes before removing them and placing them on a rack to cool completely. It is best to eat it warm or at room temperature.