A raw, healthy, and colorful version of the classic store-bought cream cookie. With this recipe you can create 5 different flavors. It may seem like a lot of work, but I promise, it will be worth the effort. Perfect to share with friends, you’ll find it difficult to stop at just one!

INGREDIENTS

FOR THE COOKIES

  • 2 cup raw pecans

  • 1 cup raw almonds

  • 1 cup shredded coconut

  • 2 cup soft dates, chopped

  • 1/4 cup cacao powder

  • 2 Tbsp cacao nibs

  • 1 tsp vanilla extract

  • 1/2 tsp salt

FOR THE FILLINGS

  • 2 cup cashews, soaked

  • 1 cup coconut milk (see NOTE in comments)

  • 3/4 cup dates, chopped

  • 1/4 cup raw cashew butter

  • 3/4 tsp pure vanilla extract

  • 2 tsp fresh lemon juice

  • 1/2 tsp salt

  • 1/2 cup unrefined coconut oil, melted

FOR THE COLORS

  • PITAYA ♥ : 1 Tbsp pitaya purée + 1 Tbsp cashew butter

  • BLUEBERRY ♥ : 1/4 cup frozen blueberries + 1 Tbsp coconut oil

  • MANGO ♥ : Flesh 1/2 mango + 1 Tbsp cashew butter

  • LIME ♥ : 2 tsp lime juice + 1/4 tsp lime zest + 1/4 ripe avocado

  • MATCHA ♥ : 1 tsp matcha powder

PREPARATION

INSTRUCTIONS

  1. In a food processor, combine pecans & almonds and process until broken down.

  2. Add remaining ingredients & process until you get a dough (I like to find small chunks of cacao nibs, so I add them at last).

  3. Place the dough between two sheets of parchment paper & press with a rolling pin until you get the thickness you like (I didn’t have a rolling pin so I used a bottle).

  4. Cut round cookies using a cutter. Press the scraps of dough back into a new layer and cut more cookies.

  5. Dehydrate the cookies for 12h at 115F. I love how they come out but if you don’t have a dehydrator no worries, just refrigerate them until set (they will still be delicious!).

  6. Prepare fillings by draining cashews & blending all ingredients (except coconut oil) until nice & smooth.

  7. Stream coconut oil until incorporated.

  8. Divide the mixture between 5 bowls and add each new ingredient.

  9. Blend again each one (you’ll need to clean the jar each time).

  10. Refrigerate each filling in an airtight container for a few hours until set.

  11. Fill 5 pastry bags with the mixtures & pipe up your cookies (spread fillings if you don’t have pastry bags).

  12. Keep them refrigerated in an airtight container up to 4 days.

Other Recipes

More Blissful Raw Biscuits & Cookies.

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