These chewy and gooey bite-size sweet treats are not only delicious, but gluten-free.

INGREDIENTS

Cookies
1 cup Pic’s Really Good Peanut Butter
¾ cup coconut sugar
1 free range egg
50g quality cocoa powder

Filling
1 cup medjool dates
1 tablespoon Pic’s Really Good Cashew Butter (optional)
1 teaspoon vanilla extract
½ teaspoon salt
3 tablespoons water
To serve: fresh raspberries

METHOD

Preheat oven to 170°C. Line 1 large baking tray with baking paper.

Combine cookie ingredients in a bowl and mix well. Scoop into 24 equal-sized balls and place on baking tray. Bake for about 15 minutes until golden and semi-firm. To make the filling, blitz all ingredients in a blender until smooth and creamy. Salt to taste.

Transfer filling to a piping bag if you have one… or cut the corner off a zip-lock bag and use instead. Once cookies are completely cool, pipe a generous amount of filling over the bottom of one cookie placing the other on top.

Serve with fresh raspberries. Makes: 12