A healthier take on chocolate sandwich cookies, cut into Christmas shapes making them perfect for december. Vegan and gluten free, refined sugar free, nut free, soy free and decadent yet healthy. You'd never know the ganache filling hides 2 cups of butternut squash! —DUZE @BakingBackwards
PART 1: THE DOUGH
Mix all the dry ingredients from Part 1 together in a food processor. Then add all wet ingredients except for the water and blend well. Then slowly add the water while you blend until you have a smooth dough.
Make a ball with dough. Roll out thinly (but not too thinly) between two sheets of parchment paper lightly dusted with more rice flour. Use cookie cutters to cut (ensure for every shape you cut there are even numbers of cookies so they can be sandwiched). When you run out of space to cut shapes, form a ball of dough with the dough scraps, reroll the dough ball and cut more cookies out. Repeat until you run out of dough. Arrange cut outs evenly on baking sheet and bake in oven preheated to 375F about 10 minutes, until firm but not overly dry. Cool on stovetop while you make the filling.
PART 2: MAKE THE FILLING
Peel and chop the squash. Steam until very soft. Add to food processor. Melt the chocolate and coconut cream together over lowest heat in a small pot, stir constantly as you melt. Add to squash with remaining ingredients. Puree together until super smooth. Transfer to a bowl and chill in fridge for at least 1 hour. Once semi firm, use to frost or use as filling to make cookie sandwiches. Spread about 1/2 tsp of filling for each sandwich. Once you have made your sandwiches, arrange on baking sheet and chill in freezer for 20 minutes to set firm, then transfer to fridge. Serve cold.