Vanilla and chocolate cream cookies recipe

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  • Yield: 12 sandwich cookies

Ingredients

Raw Chocolate Cream Frosting
  • 3 tablespoons cacao paste
  • ¼ cup coconut oil
  • ½ avocado (approximately ½ cup)
  • 3 tablespoons cacao powder, or I Heart Cacao drinking chocolate
  • 3 tablespoons raw honey, liquid or crystallized
  • ¼ cup pure water
  • ½ teaspoon vanilla bean powder
  • 1 tablespoon sun-dried cane juice crystals or coconut sugar
  • ¼ teaspoon ashwagandha extract powder (optional)
  • ¼ teaspoon mucuna extract powder (optional)
  • Few pinches of sea salt
Vanilla cashew cookies recipe
  • ½ cup cashews
  • 1 tablespoon chia seeds
  • ¼ cup coconut butter
  • ¼ cup raw coconut flour
  • ¼ cup raw honey (liquid or crystallized), white or light colored
  • ¼ teaspoon sea salt
  • ½ teaspoon vanilla bean powder
  • 1–2 tablespoons pure water or lemon juice
How to Make It
  1. Melt cacao paste and coconut oil over a double boiler. Remove from the heat when most of the cacao paste is melted, and continue to stir until fully melted.
  2. Add all ingredients to a high-power blender, adding the cacao paste and coconut oil mixture last, right before blending. Use tamper if necessary to blend smoothly.
  3. Remove Raw Chocolate Cream from blender, and pour into a glass bowl. Chill for at least 1–2 hours, or until set into a frosting.
  4. For the Vanilla Cashew Cookies
  5. Process or blend cashews into a flour in a food processor or high-power blender.
  6. In a spice grinder, blend the chia seeds into a powder.
  7. Melt coconut butter over a double boiler.
  8. Add all ingredients for the Vanilla Cashew Cookies, except for water, to a food processor or mix by hand in a large bowl, adding water last until the desired consistency is reached.
  9. Roll into a ¼-inch-thick dough between two sheets of parchment paper on a cutting board using a straight-sided glass or a rolling pin to evenly compact the dough. Or line an 8 × 8-inch brownie pan with parchment paper, and press the dough into the pan with your hands, then top with another sheet of parchment paper, and roll a straight-sided glass over the top to evenly compact the dough.
  10. Freeze about 10 minutes or until firm. Cut into shapes with a cookie cutter; I like circles.
  11. Using a spoon or a butter knife, frost with the Raw Chocolate Cream Frosting. Store chilled.
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