YieldMakes 16-18 cookies
*1/4 c Cashews
*1 tbls Agave Nectar
*2 tsp Coconut Oil, melted
*1 tsp Filtered Water
In a Magic Bullet using the flat blade or in a blender, blend all the ingredients until completely smooth. Empty into a plastic bag and let harden in the fridge while you make the Double Chocolate Chip Cookies.
Double Chocolate Chip Cookies:
*2/3 c Walnuts
*2/3 c Dates
*3 tbls Cacao Powder
*3 tbls Cacao Nibs (this will provide the chocolate chip crunch)
*1/2 tsp Vanilla Powder
In a food processor, process the walnuts, then add the dates and after add the rest of the ingredients. Roll the dough into 1 1/2 tbls size balls and form into cookie shapes.
To frost, cut/poke a tiny 1 mm hole in the plastic bag. With a steady hand, frost 3 cross lines across the cookie that all meet in the middle. Then add 2-3 circles to resemble cobwebs over the top of the crossed lines. For safe storage, face cookies side by side so as to not destroy the cobweb frosting.
Bees Knees Kitchen's ThoughtsBy Bees Knees Kitchen
Chewy and chocolatie, they are perfect to enjoy with almond milk!
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