Coconut Milkshakes and Cookies
[Vegan]

To Make the Cookie Bases:

1. To make the cookies, pulse base ingredients in a food processor until well combined, adding water as needed until you can form a ball with the mix.
2. Press mix into 12-cup muffin pan. Place in freezer for 10 minutes, or until firm.

To Make the Strawberry Cookies:

1. Meanwhile, make the strawberry sauce by microwaving the berries for 1 minute or so until soft. Purée berries with freeze-dried powder and sweeten to your taste with sweetener of choice.
2. Next, make the creamy filling. Stir all filling ingredients together with a fork or whisk until smooth.
3. To assemble the cookies, sandwich two bases together with the creamy filling. Drizzle with some of the strawberry puree then place in refrigerator until the filling is set.

To Make the Caramel Cookies:

1. Meanwhile, to make the caramel filling, combine all ingredients in a bowl and mix with a fork until well incorporated. Make the caramel sauce in a separate bowl by mixing peanut butter with maple syrup, to taste.
2. Remove bases from muffin tray, and sandwich two bases together with the caramel filling. Drizzle any extra filling over the tops (decorate with chopped peanuts or chocolate ganache from “chocolate cookies” recipe – optional) and place in refrigerator until set.

To Make the Chocolate Filling:

1. Meanwhile, make the chocolate ganache by mixing cocoa, coconut oil, and maple syrup together with a fork until smooth. At the same time make the chocolate sauce, which is the same but without the coconut oil.
2. Remove bases from muffin trays and sandwich together with chocolate ganache. Drizzle tops with any leftover ganache and place in the refrigerator to set.

To Make the Milkshakes:

1. To serve, drizzle the cookie filling of your choice down the sides and in the bottom of 2 small glasses. Fill with chilled coconut milk and stir to combine with the syrup. Alternatively, you could just mix the syrup with milk in a blender, but it looks prettier with it drizzled down the glass.