Raw chocolate cookies with vanilla coconut cashew cream sandwiched between them! What is not to like about these healthy and sweet goodies?! Unless you don't like chocolate (craziness) or coconut (I know some of you exist), but for the rest of us our mouths are watering. I was standing in my kitchen last week with all my nuts, dried fruit and raw sweeteners in front of me determined to create a new raw dessert, and this is what happened. After chilling them for a while I took a bite, and the sweet fig and rich cacao hit my pallet first, and then the vanilla, which was followed by the mellow sweet hint of coconut. With so many wonderful flavors, I just had to share this recipe with you guys.
Yields about 8 large cookie sandwiches.
Vanilla Coconut Cashew Cream
1 cup raw cashews
1 tablespoon raw honey
1 tablespoon virgin coconut oil
1-2 teaspoons filtered water
1 cup raw cashews
1 cup raw almonds
1/4 cup raw cacao powder
1/2 cup dried figs (or dates, pitted and chopped)
2 tablespoons raw agave nectar
1-2 tablespoons filtered water
Begin by making your cashew cream. Blend the cashews in a food processor until it resembles a coarse meal, then add the honey and coconut oil. Blend again, and add in a teaspoon of water at a time until the mixture is creamy (but still thick). Scoop the cashew cream into a bowl and set aside. Now in the same food processor bowl, start making your chocolate cookies by adding the cashews, almonds, and raw cacao. Blend until it is a coarse meal, then add in the figs (or dates) and agave. Blend until well incorporated and kind of crumbly. Now add in a tablespoon of water at a time until it forms a sticky and cohesive ball. Scoop two tablespoons worth of dough at a time, roll into balls, and place on a cookie sheet lined with parchment paper. Freeze the chocolate balls for 15 minutes, then remove and lay a new sheet of parchment paper over the top. Take a drinking glass and smash each dough ball into a flat disk about 1/4 inch thick. Spoon the cashew cream onto half of the chocolate cookie disks, and place an additional cookie disk on top to create your raw sandwiches. Store in an airtight container in the refrigerator.