A Sweet Date and Raspberry Treat Recipe

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Veggie Burger Atelier Extraordinary Recipes for Nourishing Plant-Based PattiesRaw, or no-bake, cakes are all the rage these days and this vegan treat is both delicious and safe to eat for gluten- and dairy-sensitive eaters. This dessert is inspired by ice cream s’mores and raw Oreo cakes. It is incredibly easy to make: blend, knead, cut out, chill, and assemble! Vary the filling flavors by substituting other berries or fruit for the raspberries.

  • Yield: 4 filled cookies


For Date and Nut Cookies
  • 5 ounces (150 g) Medjool dates, soaked for 1 hour in enough water to cover and drained
  • ¾ cup (100 g) mixed roasted nuts (pistachios, almonds, walnuts, and cashews)
  • 2 tablespoons (10 g) cacao powder
  • 2 tablespoons (28 g) coconut oil, melted, or olive oil
  • 1 teaspoon vanilla extract
  • ¼ teaspoon ground cardamom
  • Pinch salt
For Raspberry Cream
  • 5¼ ounces (150 g) soaked cashews, drained
  • 3½ ounces (100 g) raspberries
  • 3 tablespoons (40 g) coconut butter, melted (optional)
  • 2 tablespoons plus 2 teaspoons (40 ml) agave syrup
  • 1 teaspoon orange zest
  • Pinch salt
How to Make It
    To make the Date and Nut Cookies
  1. In a food processor, combine all the cookie ingredients and process into a sticky mixture.
  2. Turn the dough out onto a work surface and place it between 2 sheets of parchment paper. Press it out to about ¼-inch (6 mm) thick between the parchment sheets. Use a round cookie cutter about 1½ inches (3.5 cm) to cut out 8 cookies. Refrigerate the cookies for 2 hours.
  3. To make the Raspberry Cream
  4. In a blender or food processor, combine all the ingredients, and blend into a smooth cream. Cover and refrigerate until assembly, or freeze for 30 minutes for an ice cream–like version.
  5. Remove the cookies from the fridge and spoon the raspberry filling onto 1 cookie. Place another cookie on top and press the cookies together to make the filling stick. Repeat with the remaining cookies and raspberry cream. Serve straight away.

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