Wednesday, May 4, 2011

Kream Filled Almond Cookies

Incredibly delicious.

1 cup ground almonds (as fine as possible)
1/2 cup cashews
1 cup chopped dates
1 TB vanilla
1 TB fresh lemon juice
1 TB fresh orange juice
pinch of Himalayan salt
pinch of ground cayenne pepper
enough water to help blend

In food processor combine and mix until dough forms.
Wrap and refrigerate overnight

Kream Filling:
1 cup crushed cashews
1 cup fresh coconut milk
1 TB fresh lemon juice
3 TB raw honey (adjust for preferred sweetness)
3-4 TB coconut oil
enough water to help blend

In blender combine and mix until smooth and creamy.
Set in freezer 5-6 hours (but not until frozen) then keep chilled in refrigerator.

Chocolate Glaze:
Equal portions of raw honey and carob powder - use small amounts of water to get the right consistency.

To Serve:
Form bottom of cookies by rolling into a ball before flattening on plate.
Add some kream filling.
Form more cookie balls for the tops and flatten before putting on top of filling.
Drizzle chocolate glaze on top.

Note: Can be served as is or refreeze for a few hours so the cookie is firmer.


Laura of said...

These cookies look absolutely scrumptious! (especially with the yummy filling!) gotta try this recipe. Thank you so much for offering a ton of great healthful raw recipes!

Shauna said...

Wow! I'm loving your page. And these lovely little cookies look crazy good!