*Raw Chocolate Cream Sandwich Cookies

I've always wanted to create a sandwich cookie but haven't had the chance to until now. What a treat! I was inspired by my favorite chocolate avocado pudding and decided to use it as a filling. Feel free to sandwich whatever cream you desire between these chocolate biscuits... even a delicious chia berry jam would work perfectly!
Yield: 10 sandwich cookies
You will need:
Cookies:
-2 cups oat flour
-1/2 cup raw carob/cocoa powder
-1/4 cup coconut oil
-1/4 cup date paste (any sweetener)
Filling:
-2 ripe avocados (or you can substitute 1 ripe banana for 1 of the avocados)
-1/4 cup raw carob/cocoa powder
-1/4 cup date paste (any sweetener)
-Optional: 2-3 tablespoons peanut butter
Directions:
1. Using a food processor, blend the flour and cocoa together
2. Add the coconut oil and sweetener and continue to mix until it forms a dough (add 1-2 tablespoons of water if needed)
3. Roll out the dough to desired thickness and use a small cookie cutter to begin cutting out the biscuits until all the dough is used
4. Place the raw biscuits on the dehydrator tray and dehydrate for 4-5 hours at 115 degrees (flipping the biscuits half way through)
5. While the biscuits are dehydrating,  make the filling by adding all the ingredients to a blender and blending until creamy
6. Place the filling in the fridge until the biscuits are ready
7. Remove the biscuits once they are dehydrated and still have somewhat of a chewiness to them
8. Place 1 tablespoon of the filling g on each biscuit and sandwich it with another and enjoy!

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