I know, right? I was pretty impressed myself at how easy and, needless to say extremely delicious, this recipe was! I originally wanted to create one of my favorite cookie, Oreos, but didn’t have a few ingredients on hand so instead, magically created these coco-raw-nut cookies!
I ended up taking more step-by-step photos for this one, so hope this helps!
- 1 1/2 cups almond
- 1 cup jeweled dates (covered in coconut flakes)
- 2 heaped tbsp cacao powder
The “Cream” filling:
- 1/2 cup coconut butter (or earth balance coconut spread)
- 3 tbsp unsweetened coconut flakes, finely shredded
- 2 tbsp agave
- 1/2 tsp Madagascar vanilla extract
- 1 packet stevia
- 4 tbsp almond milk
1.) Grind almonds in a food processor. Add the remaining cookie ingredients and pulse for a couple minutes until everything is well incorporated.
2.) Line a cutting board with a sheet of wax paper and put the almond date mixture on top. Add another layer of wax paper on top and using a rolling pin, roll to about 1-2 inches thick.
3.) Use a small circle cookie cutter (I used the top of a sprinkles bottle) to cut each cookie. Set aside.
4.) In a cleaned food processor, blend ingredients for the cream filling. You may need to add more almond milk if the mixture is too thick.
5.) Put 1 tbsp of cream filling on one cookie, lay another cookie on top. Like a sandwich.
6.) Last step…..TRY not to eat them all in one sitting!