Choc Biscoff with Soy Protein Crisps + Date-Caramel Filling

Serves 8 | Prep time: 40 mins + chilling time | Cooking time: 0 mins

INGREDIENTS

Caramel Filling

• 8 medjool dates (pitted)
• 1/2 cup boiled water
• 1/2 tsp vanilla extract
• pinch of salt
• 1 Tbsp coconut oil
• 1 tsp cocoa powder
• 2 tsp maple syrup

Other Ingredients

• 16 Biscoff biscuits
• 2 Tbsp soy protein crisps
• 100g vegan chocolate
• 2 tsp coconut oil

METHOD

Caramel Filling

1. Place the pitted dates in a bowl and pour boiled water over them. Set aside for about 5 minutes.
2. Scoop the softened dates with a spoon into a blender, making sure that about half the water they soaked in is include. Add the remaining filling ingredients to the blender and blitz until you have a smooth paste. You may need to scrape down the sides of the blender jug a couple of times.
3. Chill the date caramel mix in the fridge for about 15 minutes.

Assemble the Choc Biscoff Cookie Sandwiches

1. Pair up the 16 biscuits, then spread the date caramel on one side and then on the other ensuring the caramel is evenly spread.
2. Sprinkle soy protein crisps on one side then place the other on top to make the Biscoff cookie sandwich. (See photo below)
3. After assembling the 8 Biscoff cookie sandwiches, place them in the fridge, then melt the chocolate with 2 teaspoons of coconut oil using the doubler boiler method.
4. Once the chocolate has melted, bring them out of the fridge and dip each cookie sandwich in the chocolate, coat them half way, then place them on a lined tray. Chill them in the fridge for about 30 minutes (less time if you place them in the freezer). They are ready to serve when the chocolate has hardened. Enjoy!