In a food processor or blender, process the almonds until they’re broken down.
Add dates, peanut butter, shredded coconut, cacao powder and melted coconut oil to the food processor.
Process until well combined.
Roll the dough into 12 bite-sized balls then flatten each with a fork or your palm. Put in a fridge and then make the frosting.
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. For the whip use only the fat part.
Add sugar, raspberry powder and vanilla and whip until it is perfect.
Cover the raw cookies with raspberry whipped cream and powder with raspberry powder.
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Organic raspberry powder is a nutrient-rich option, featuring high levels of antioxidants, essential vitamins such as vitamin C, and beneficial minerals. With no added sugars or preservatives, this product retains the natural goodness of raspberries, providing a convenient and versatile source of flavor and nutrition for smoothies, desserts, and more.