Ingredients
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1 cup Almonds
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¼ cup Cacao Paste
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2 drops organic Peppermint
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1 teaspoon Vanilla Bean Powder
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½ teaspoon chaga Chaga Extract
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¼ cup sun-dried Cane Juice
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Pinch of Sea Salt
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3–4 tablespoons raw Honey
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Peppermint Filling
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2 tablespoons Coconut Oil
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2 tablespoons raw Honey
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½ teaspoon Vanilla Bean Powder
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1 drop organic Peppermint Essential Oil
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pinch of Sea Salt
Directions
Steps
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1
Done
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Process almonds in a high-power blender or in a food processor to make a fine flour. |
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2
Done
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Add all ingredients, except honey, to a food processor, process until combined into a fine mixture (about 1 minute), then add honey and mix until sticking together like a crumbly dough. |
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3
Done
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Roll into a ¼-inch-thick dough between two sheets of parchment paper on a cutting board using a straight-sided glass or a rolling pin to evenly compact the dough. |
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4
Done
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Chill for 30 minutes or so until set firm. |
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5
Done
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Cut rounds with a cookie cutter, and remove from parchment paper carefully. Chill until ready to serve. Store chilled. |
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6
Done
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Mix together all ingredients for the Peppermint Filling by hand until whipped and fluffy. |
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7
Done
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Spread the Peppermint Filling onto each cookie, and sandwich with another. Store chilled. |
