Preheat oven to 180•c and grease a muffin pan. Mix flaxseed with water in a small dish to form a gel and set aside. Prep cookies by creaming brown sugar and butter together in a bowl or stand mixer. Add flax egg, baking powder, soda, flour, chocolate chips, salt and vanilla to the bowl and mix briefly to combine to a dough. Add a ping pong ball size of cookie dough to each muffin pan hole. Bake for 10 minutes, then remove from the oven and using the back of a scoop or large spoon, push cookies down into muffin tin to form cups. Cook for another 5 mins, then remove and allow to cool.Prepare chocolate ganache frosting by heating coconut cream in a small pan until steaming. Remove from the heat and stir through the chocolate chips until melted. Allow to cool fully then whisk together with the butter and icing sugar until smooth and glossy. To make pb filling, add tofu, peanut butter, coconut cream and agave to a food processor until smooth and creamy. Spoon filling evenly between cookie cups and pop in the freezer to set for 30 mins. Add ganache frosting to a piping bag and swirl a little frosting on each cookie cup.
*Use the solid bit from a can of regular full fat coconut milk. Pop a can in the fridge the night before you want to use it and the solid fat should rise to the top. Save the leftover liquid for smoothies or oatmeal.