Maple Oreos with Peanut Butter Buttercream

These Oreos are gluten-free, vegan, packed full of flavour and feature our Coffee Maple Blend



INGREDIENTS:


FOR THE BISCUITS:

50g Coffee Maple Crunch Better Being Blend

60g butter or vegan equivalent (e.g. Nuttelex)

60g chocolate pea protein powder or almond meal

80ml maple syrup (regular or sugar free)

Splash of almond milk - only if needed to bind into cookie dough

1/2tsp each baking powder and soda


FOR THE FILLING:

30g powdered peanut butter

100g thick-style yoghurt of choice (preferably mango flavoured)


METHOD:


Pre-heat oven to 180c

  1. Biscuits: combine all ingredients in a large mixing bowl until a dough forms. Roll dough into 12 even sized cookies. Place on a line baking tray and bake for 12-15 minutes, or until slightly golden brown.

  2. Allow biscuits to cool completely. Meanwhile for the filling, combine all ingredients in a food processor/blender until combine into a thick cream. Spoon an even amount on 6 of the biscuits, then sandwich with another biscuit.

  3. Serve immediately or keep refrigerated for up to a week.