Most of the desserts I make are raw. These cookies are no exception. They are also soft cookies with a rich creamy filling. If however, you like a firmer cookie consider keeping these in the freezer and just pull out a few minutes before eating.
1 C. Pecans
1 C. Walnuts
1 C. Medjool dates, pitted
1/4 C. -1/2 C. Coconut Secret, Coconut Nectar
6 Tbsp. Cacao powder
2 tsp. Vanilla powder
Place all of the ingredients in a food processor and process till crumbly and mixture sticks together when pressed in between your fingers. The amount of coconut nectar you’ll need is based on how dry or moist your dates are.
Place dough in between two sheets of parchment paper and roll evenly to 1/4 inch thickness.
Use a cookie cutter and cut out cookies and place on parchment lined cookie sheet. Re roll dough and keep cutting cookies until no dough is left. Place tray in freezer while you make the cookie filling.
Cream Filling Ingredients
1 C. Cashews (soaked four hours, rinsed & drained)
1/4 C. Coconut Manna
2 tsp. Vanilla extract
1 Tbsp. Maple syrup
Place all ingredients in food processor and blend till all ingredients are incorporated and smooth.
Remove cookies from freezer, spread cream filling on cookie and top with second cookie.
Store in freezer for a firmer cookie.
If you are serious about chocolate, consider dipping these in chocolate and placing them on parchment lined cookie sheet to set.
Some of the items used in this recipe include: