Prune Sandwich Cookies with Chocolate Ganache Filling

To make the Ganache: Put the chocolate chips and coconut milk in a heat safe bowl and set over a bain marie. Gently whisk until the chocolate is completely melted and is perfectly smooth. Pour the ganache into a shallow bowl, cover with plastic wrap and chill in the refrigerator for a minimum of one hour. It can be kept for up to a week, so feel free to make this days in advance.  It will thicken as it cools and become a spreadable filling. To make the cookies: Preheat oven to 325°F. Line two baking or cookie sheets with parchment paper or spray lightly with oil. Put the almonds in a food processor and pulse several times until they are small chunks but not completely ground. Dump the almonds in a medium bowl and set aside. Add the oats to the food processor next and pulse just a few times as well until they are slightly broken down, then dump them into the bowl with the almonds. Add the flour, baking soda, cinnamon and salt to the almonds and oats and mix well. Rinse out the food processor, then add the Prunes and hot water. purée them together till mostly smooth. Add peanut butter and maple syrup to the processor with the Prunes and purée all together. Add the plum mixture to the oats mixture and stir until all combined to form a cohesive dough. Roll the dough out between two pieces of wax or parchment paper to about 1/2″ thickness and then cut out rounds.  Place cookies on prepared baking sheet 1″ apart and bake for 8-10 minutes, until bottoms are lightly browned. Remove from oven and move to a wire cookie rack to cool. When cookies are completely cooled, spread the ganache onto them and sandwich together. If the ganache is hard to spread, let it sit at room temp for 10 minutes and it will soften. Cookies can be kept in an airtight container at room temperature up to 5 days, or in the refrigerator up to 7 days. They can also be individually covered in plastic wrap and frozen for up to 3 months.  Just let them thaw 5-10 minutes before eating.