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
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2 cup raw pecans
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1 cup raw almonds
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1 cup shredded coconut
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2 cup soft dates, chopped
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1/4 cup cacao powder
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2 Tbsp cacao nibs
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1 tsp vanilla extract
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1/2 tsp salt
FOR THE FILLINGS
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2 cup cashews, soaked
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1 cup coconut milk (see NOTE in comments)
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3/4 cup dates, chopped
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1/4 cup raw cashew butter
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3/4 tsp pure vanilla extract
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2 tsp fresh lemon juice
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1/2 tsp salt
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1/2 cup unrefined coconut oil, melted
FOR THE COLORS
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PITAYA ♥ : 1 Tbsp pitaya purée + 1 Tbsp cashew butter
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BLUEBERRY ♥ : 1/4 cup frozen blueberries + 1 Tbsp coconut oil
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MANGO ♥ : Flesh 1/2 mango + 1 Tbsp cashew butter
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LIME ♥ : 2 tsp lime juice + 1/4 tsp lime zest + 1/4 ripe avocado
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MATCHA ♥ : 1 tsp matcha powder
PREPARATION
INSTRUCTIONS
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In a food processor, combine pecans & almonds and process until broken down.
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Add remaining ingredients & process until you get a dough (I like to find small chunks of cacao nibs, so I add them at last).
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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).
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Cut round cookies using a cutter. Press the scraps of dough back into a new layer and cut more cookies.
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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!).
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Prepare fillings by draining cashews & blending all ingredients (except coconut oil) until nice & smooth.
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Stream coconut oil until incorporated.
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Divide the mixture between 5 bowls and add each new ingredient.
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Blend again each one (you’ll need to clean the jar each time).
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Refrigerate each filling in an airtight container for a few hours until set.
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Fill 5 pastry bags with the mixtures & pipe up your cookies (spread fillings if you don’t have pastry bags).
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Keep them refrigerated in an airtight container up to 4 days.
Other Recipes
More Blissful Raw Biscuits & Cookies.
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