Moments like biting into one of these sandwiches are moments that reassure me that, despite chem homework and midterm, psych essay, sore muscles, and other poopy upsets....
Now excuse me while I go stuff my face into a bag of Pipcorn - have you ever heard of it? It's an organic popcorn company, making small batch popcorn with plant-based ingredients like non-GMO popcorn, olive oil, and sea salt. And they're mini kernels, too, so they're just that much more fun and yummy :)
Oh, and these are PERFECT for girls' nights because 1) peanut butter, 2) cookies, 3) chocolate, and 4) popcorn. Duh.
Makes about 7 cookie sandwiches
For the raw fudge spread:
10 large medjool dates
Water, as needed
2 tbsp. cacao powder
2 tbsp. maple syrup
For the cookies:
½ cup almond flour
1/4 cup brown rice flour
½ cup rolled oats
½ cup peanut butter
¼ cup maple syrup
¼ cup coconut sugar
2 flax eggs
Raw Fudge Spread
Pipcorn Sea Salt, for the sandwich
- Preheat the oven to 375 degrees F and line a baking pan with parchment paper or other nonstick method. Begin soaking the dates by just covering them with water. Set aside.
- Combine the almond flour and oats in a large bowl and set aside.
- Stir together the peanut butter, maple syrup, coconut sugar, and flax eggs, then pour into the dry ingredients and combine.
- Roll the dough into golfball-size portions and flatten using other hand. Spread cookies onto the baking pan and baking for 15-16 minutes, or until golden brown. Remove and allow to cool.
- For the raw fudge spread, drain the dates and add to a food processor, along with cacao powder and maple syrup. Blend until smooth, adding water by the tablespoon as needed.
- Spread about one tablespoon of raw fudge spread onto the bottom of each cookie, sprinkle popcorn on top, and gently press another cookie with raw fudge spread on top to make a sandwich.
- Serve immediately and store leftovers in an airtight container in the fridge.