Instagram is abundant in some wonderful foodie accounts created by super-talented people who post the most mouth-watering recipes. I could honestly look at these all day as there’s simply so much inspiration for some truly scrumptious recipes, both healthy ones and those a bit more indulgent ones. Papaya Sunshine is one of those accounts and I’ve been following her with a drooling mouth – if only I had more time on my hands to make more of her recipes. One of the recipes caught my eye though and I just had to make it first. Enter “Double chocolate cashew cream sandwich cakes”. When you look at the ingredients, you’d never believe these could translate into the most delicious cakes and then when you make them, you just won’t believe that they’re so healthy and so full of good stuff.

I hope you give them a go and enjoy them as much as I have.

Note: I’ve made a couple of batches of these – with the first one, I made the cakes quite large (the size of a standard biscuit) but they just were a bit too big for me. I was also left with lots of cream so decided to make the second batch by reducing the size of the cakes by half and I feel they are just the right size that way.

Ingredients for the cookies:

  • 1 cup of spelt flour
  • 1 tsp baking powder
  • 60g of ground almonds
  • 3-4 tbs of raw cacao powder (depending how rich and chocolatey you like them)
  • 1 tbs of vanilla extract
  • 1/3 cup of coconut oil
  • 1/3 cup date or maple syrup or honey

Method for the cookies:

  1. Mix the flour, baking powder, cacao powder, and ground almonds in a bowl until evenly combined.
  2. In a separate bowl make sure the coconut oil is liquid but cooled and mix in the date/ maple syrup/ honey and vanilla extract until combined.
  3. Add the wet mix to the dry and mix well.
  4. Take a scoop of the mixture and make little balls with your hands and place on a well-greased baking tray.
  5. Flatten slightly and bake in the oven on the middle shelf for around 8-10 mins on 160. Keep checking them as they cook fast.

Ingredients for the cashew cream:

  • 1 1/4 cup of soaked cashew nuts ( 3-4 hours is best
  • 3 tbs of melted coconut oil
  • 4 tbs of natural honey or maple syrup
  • 1 1/2 tsp of vanilla bean paste
  • 1 tbs lemon juice
  • 1 tbs coconut flour (optional but helps to thicken it up to spread more easily)
  • 4 tbs of water or nut milk to use during blending

Method for the cream:

  1. Add all ingredients into a high-powered blender and pulse adding a little of the water at a time to help with the smoothness while blending.
  2. Once blended into a cream-like texture, transfer into a cup and place in the freezer to harden up for an hour or so.
  3. Then use a whisk to fluff it up and put back in the freezer for 10 minutes or so.
  4. Once thick and creamy, spread onto the bottom of one of the cookies and place another cookie on top.

Recipe credit to: Papaya Sunshine