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Cream and Chocolate Cherry Sandwich
1 packet of Cherry, Liquorice and Cacao Better Being Blends from Sneaky Wholefoods
1 tbsp of melted coconut oil
1/4 cup of coconut flour
1/2 tsp of gluten-free baking powder
1/4 cup of coconut milk (or almond milk)
4 squares of 85% Lindt Dark Chocolate, broken into smaller pieces
Water for consistency
Cocobella Natural coconut yoghurt Strawberries
Preheat oven to 180 degrees. Place the Cocobella yoghurt in the freezer for at least 45 minutes.
Mix together the Better Being Blends, melted coconut oil and coconut milk. Add in the coconut flour and gluten-free baking powder.
Add water to achieve desired consistency (coconut flour is very absorbent).
Add the chunks of chocolate into the mixture and fold to combine. Line a baking tray with baking paper and roll out 6 cookies.
Bake for 10-12 minutes until the cookies are golden brown in colour.
Take the tray out of the heat and let the cookies sit for an hour before assembling the sandwich.
Once they’ve cooled down, add 1 tablespoon of Cocobella original coconut yoghurt in between the cookies to form a sandwich.
Add one extra dollop yoghurt on top for that extra creaminess. Serve.
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