I was inspired by a post on Chocolate Covered Katie and made my version of them. Perfect hiking food I decided….my only issue was figuring out how to cut the cookies. I found I didn’t have a small enough cookie or biscuit cutter. Using a glass didn’t work, I needed to be able to push them gently if they stuck. Kirk came up with an easy solution, my Arrow Plastic Canning Funnel that was sitting in the drying rack. It was the perfect shape, I could reach right through and pop out the cookies. (Although I found mine at the local Walmart in the canning section for a couple of dollars, same brand – and it is US made). It was relatively non-stick also, where my metal tools gummed up a bit. The cookies take longer to make than most raw treats, the effort is worth it. Just make sure you have plenty of free time and don’t need an instant dessert.
And enjoy them, they are fantastic. I know I did. I ate…eek..3 of them today while hiking in the Central Cascades of Washington! I was so fueled I felt great!
Kirk gave me a day out and took the boys while I went hiking with a friend. A wonderful day! PS: The cookies taste even better slightly warmed in my backpack!
- 1 cup raw cashews
- 1 1/3 cups Medjool dates, pitted (measured after pitting, pressing in, used 17 dates)
- 3 Tbsp unsweetened cocoa powder or raw cacao powder
- 1 tsp pure vanilla extract
- 1/8 + 1/16th tsp fine sea salt (which is a Dash + Pinch = Pinch Dash Smidgen Measuring Spoons)
- ½ cup Raw Coconut Butter
- 2 Tbsp raw honey or agave nectar
Add the cashews through salt to a food processor bowl, process on high until finely chopped and it comes together in a ball. Remove and put on a sheet of parchment paper, top with another sheet of parchment paper, press flat with your hands, then roll to cookie thickness with a rolling-pin. Take off the top layer and cut out 2″ circles, saving the scraps. Re-roll out as many times as you need, till you use up the mixture and have about 26 cookies. Transfer to a parchment paper lined baking sheet. Place in the freezer and let set up for about an hour.
Meanwhile place the coconut butter, sealed, in a bowl of hot water and let it soften to a liquid. Measure out and stir the honey or agave into it, beating until firmed up with a spoon. Divide between 13 of the cookies, placing a ball on each one, about 2 teaspoons worth. Press a cookie on top and gently squeeze to seal, pushing the filling between, or spread the filling with a frosting spatula. Store in the refrigerator wrapped. To avoid sticking, place parchment paper between the filled cookies if stacking.
Makes about 13 filled cookies.