Thursday, March 13, 2014


Spring finally arrived in Germany and I am so happy about it that I have no words for it. I love to start my days again with a run in the morning in the brisk air, enjoying my lunch outside in the sun and closing the day with a walk towards the beautiful sunset. I love Spring and instantly wanted to create something vibrant. The pink blossom of the cherry trees in front of my window inspired my to make these sweeties - chocolate raspberry cookies! Is your mouth watering yet?
These raw, vegan, gluten free, non-dairy and healthy cookies are made of an almond, cacao and coconut base and are filled with a creamy, fruity raspberry cream filling. These are made in less than 10 minutes and keep 1 week in your fridge. Make them on the weekend and they will get you through the whole week (except you eat all in one sitting as I nearly did ;)). No matter if your raw, vegan, vegetarian or whatever, these cookies are just too good not to try them. And I am sure everybody will love them, even your kids and sceptic friends :)

Makes 7 double cookies

Chocolate dough
1/2 cup almonds
1/2 cup shredded, dried coconut
2 pitted medjool dates
2 T raw cacao
1/2 t ground cinnamon

Raspberry cream
1/2 cup frozen raspberries
1/2 cup raw cashews, soaked for at least 2 h
2 pitted medjool dates
1/2 t pure vanilla extract 
1 T lemon juice

For the chocolate dough, process almonds into flour, add shredded coconut and dates and pulse until sticky. Mix with cacao and cinnamon. Form into ball and cut out cookies.
For the raspberry cream, blend raspberries, cashews, lemon juice, dates and vanilla until creamy and add as little water as possible, so that you get a thick cream. Place cookies and cream in fridge for 1 h.
Afterwards, assemble cookies by placing 1 T cream on one star cookies and cover with second one.
Eat directly or place in fridge for the cookies to firm up further.


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