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No Bake Chocolate Strawberry Sandwich Cookies


Preparation Time – 20 minutes
Cooking Time – Nada
Servings – 10 -12


For the Cookies

150g ground almonds
40g raw cacao powder or cocoa powder
200g Medjool dates
2 tbsp coconut oil, melted

For the Filling

200g coconut butter
1 -2 tsp Arctic Berries Strawberry powder

120g vegan cream cheese
45g vegan butter or regular butter, at room temperature
200g powdered sugar
1 -2 tsp Arctic Berries Strawberry powder


Blend together almonds, cacao powder and dates in your food processor. Once combined add in the coconut oil and blend again to combine.
Roll dough out to about ½ inch thick between two pieces of parchment paper. Cut cookies using a 2 inch wide cookie cutter. You should be able to create 20 – 24 cookies that will then be sandwiched together.
Bring the dough scraps back together and re roll it between the parchment paper to create as many cookies as you can!
Place onto a large tray lined with baking paper and place into the fridge to firm up for a couple of hours. Alternatively you can place them into the freezer for about 30 minutes to an hour.
Whip together vegan butter with powdered sugar, cream cheese and strawberry powder in a bowl using an electric beater. Place into the fridge alongside the cookies for an hour.
Assemble cookies with a generous teaspoon of the strawberry cream filling. Store in the fridge for up to three days.

Notes: You can drizzle or dunk the cookies in chocolate prior to or once assembled if you want an extra chocolate hit!

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