20 + Butter Waffle Cookies ( I used Trader Joe's but any thin lacy cookie will do)
1/2 Cup Macadamia nuts, roasted and chopped fine
4 - 5 large Tangerines
4 oz. Non Dairy Cream Cheese ( I used Tofutte)
1 Tbs. Palm Sugar or Sugar Substitute
1 tsp. Liquid Stevia
Pinch of Cinnamon
Optional 2nd Layer:
1 Tbs. Chocolate or Carob Chips melted
1/4 cup Coconut Oil melted
For Tangerine Cream Filling:
Peel the tangerines and heat the separated sections in a small sauce pan over medium heat stirring frequently to reduce down the liquid and breakdown segments. Pick out any seeds that you may see while stirring. This will take about 15 minutes to get the thickness you need before mixing in with the cream cheese.
Blend the reduced Tangerine pulp in with softened non dairy cream cheese and mix in a food processor until light and creamy. Pour the cream mixture into a baggy or pipping devise and chill at least 15 minutes. When cream is firm, pipe the cream onto cookies to cover most of the surface but don't over fill. Chill the cream on cookie until frozen to harden the surface. Note: If you are not adding additional fillings then you can go ahead and put the ground Macadamias on top of your pipped cream and then top with another cookie. You will want to refrigerate or freeze these to store them.
If you want to add a chocolate layer on top of the cream, freeze the bottom cookie with the cream spread onto it like above until the cream is frozen so you can add another layer.
For a chocolate layer, mix the melted chocolate chips in with the coconut oil and allow to cool some before spreading it on top of the frozen cream. Top with ground Macadamia nuts and then top with a 2nd cookie. You will need to keep these in the fridge or freezer as previously mentioned.