These cookies are adapted from a recipe I saw in the book Rawmazing Desserts. I changed a lot of the techniques and process of the recipe to make it easier and more raw friendly. Here is my version!
Coconut Almond Cookies with Lemon Cheesecake Frosting
(Cookies)
1 cup raw almonds, soaked for 4 hours
1 1/2 cups unsweetened coconut
1/4 cup coconut oil
1/4 cup pure maple syrup*
1/4 cup agave
Process soaked almonds in a food processor. Add remaining ingredients and mix well. Scoop cookie dough with a 1 T stainless steel scoop onto nonstick dehydrator sheets. Flatten dough into a cookie shape. Dehydrate at 105 degrees for approximately 12 hours, turning half way.
(Frosting)
1 cup cashews, soaked for 4 hours
1/4 cup agave
1/2 cup lemon juice
zest of 2 lemons
1/3 cup coconut oil
1/2 t pure vanilla extract
1 T nutritional yeast
pinch of Himalayan salt
Combine all ingredients in a Vitamix and blend until smooth. Place frosting in fridge to get cold and firm. Place a spoonful on cookie before serving and top with fresh raspberry if desired.
*maple syrup is not raw but sometimes used in raw food preparations.
No comments:
Post a Comment