Raspberry Cookies with Coconut Whipped Cream
These raw cookies are just the best. The tartness from the raspberries and the sweetness from dates create the perfect paring of flavours! Our raspberry powder has no added sugar, no additives, fillers, preservatives, binders or any synthetic ingredients.
Raspberry cookies:
- 1/3 cups ( 100 g) almonds
- 2/5 cups ( 100 g) dates
- 1/2 cups (50 g) shredded coconut
- 3 tbsp peanut butter
- 2 tbsp raw cacao powder
- 3 tbsp melted coconut oil
- 1.7 cups ( 400 ml) coconut milk (chilled overnight)
- 2 tsp powdered raw sugar
- 2 tsp LOOV Freeze-Dried Organic Raspberry Powder
- 0,5 tsp vanilla paste
1. In a food processor or blender, process the almonds until they’re broken down.
2. Add dates, peanut butter, shredded coconut, cacao powder and melted coconut oil to the food processor.
3. Process until well combined.
4. Roll the dough into 12 bite-sized balls then flatten each with a fork or your palm.
5. Put in a fridge and then make the frosting.
6. Chill your coconut milk in the refrigerator overnight, being sure not to shake or tip the can to encourage separation of the cream and liquid.
7. For the whip use only the fat part. Add sugar, raspberry powder and vanilla and whip until it is perfect.
8. Cover the raw cookies with raspberry whipped cream and powder with raspberry powder.
Enjoy!
