INGREDIENTS

• Shortbread Cookies
• • 1 cup almond flour
• • 1 cup spelt flour
• • ½ cup coconut sugar
• • ½ cup coconut oil, melted
• • ½ tsp vanilla powder or extract
• • Dash of cinnamon
• • 3-4 Tbsps water
• • Pinch of sea salt
• Matcha-Cream Filling
• • 1 and ½ cups cashews, soaked overnight or at least 4 hours, drained and rinsed
• • ½ cup medjool dates, pitted
• • ¾ cup coconut milk
• • 6 Tbsp coconut oil, melted
• • 2 big Tbsp cashew butter
• • 1 tsp vanilla extract
• • Squeeze of lemon juice
• • 1 and ½ – 2 tsp Matcha (I use and love Aiya Culinary Grade Matcha)

DIRECTIONS

• 1. Start by making the shortbread. Simply place all the ingredients into a food processor and pulse until combined. Remove and shape the dough into a large ball. Pop this into the fridge to set for 1 hour.
• 2. In the mean-time preheat your oven to 325F and make the Matcha cream. Add all the ingredients into a food processor and blend until creamy. Set aside until the cookies are ready to be rolled.
• 3. Dust your work surface with any flour as to not let the dough stick. Now pour the dough out onto your work surface and roll out the dough and cut into 2″ circles. Place them on a parchment paper lined baking sheet. Re-roll the excess dough pieces and cut out into remaining circles.
• 4. Bake the cookies for about 8-10 minutes, or until the tops are crispy and golden. Let them cool.
• 5. To assemble the cookies, first fill a piping bag with the Matcha filling (or a small plastic zip-lock bag works too – just cut one end off and squeeze out from the newly cut side) and dollop the cream onto the center of one cookie.
• 6. Top them with the second cookie, making cookie sandwiches. Place them in the fridge to firm up and store them in the fridge as well. Enjoy with nut milk or as is!