Jun 17, 2012 at 6:17 am #1291102
I made these for a hike I did yesterday. They tasted better as they warmed up, the raw coconut butter melting across your tongue is amazing….
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.Jun 24, 2012 at 12:11 am #1889644
You had me at "Medjool dates." Those look divine!
SusanJun 24, 2012 at 7:23 am #1889662
They were so tasty!Jun 24, 2012 at 10:00 am #1889689
@nickoliLocale: Teh Front Range
I had always thought straight from the bag to my tongue was the best delivery method for coconut butter, but now that I've seen these….
Making them. Right now.Jun 24, 2012 at 2:17 pm #1889734
Heh! I hope you love them as much as I did :-)Jun 28, 2012 at 2:06 am #1890734
@5150broncoLocale: Bay Area, Ca.
Thank you Sarah for posting this up and other stuff. You are very helpful and informative.Jun 28, 2012 at 9:01 am #1890799
Thank you Justin! :-)Jun 30, 2012 at 4:37 pm #1891246
@rosierabbitLocale: Pacific Northwest
Sarah – do you know of a substitute for coconut butter that would work? I'm not that crazy about coconut, and where I live, I'd probably have to mail order it. Just plain ol' margarine?Jun 30, 2012 at 7:23 pm #1891276
Sarah, these look fabulous, thanks so much! Would using cashew butter work instead of cashews, or would that be too thin?Jun 30, 2012 at 8:08 pm #1891286
Granny, you can use raw almond butter (chunky is best) or anything similar for the filling, mixed with the honey. It is good!
Doug…use the whole nuts, it helps form the sticky dates into a bar form :-)Jul 6, 2012 at 1:16 pm #1892659
Any reason these wouldn't keep on a 5-7 day trip, even in warm/hot weather?
Thanks.Jul 6, 2012 at 6:27 pm #1892710
Just that they would get soft, but yes, you could carry them. They taste best when freshly prepared. If you do carry them for longer I would wrap each one singly to keep it fresh.Jul 6, 2012 at 8:20 pm #1892732
Gosh Sarah, what a fabulous recipe. Made a batch tonight and they are fabulous. I used a scotch glass to cut out the cookies, so they're 2.75" diameter instead of 2", but that just gives me bigger cookies! Yes!
I made half the batch per above, and made the other half filling with 1/8 cup raw coconut butter and 1/8 cup Cacao Bliss so I'd get a chocolate filling instead of just 'vanilla.' Oh my. Delish. Truly. I also rolled out the last bit of dough into an oval, let it set for just a bit so I could still roll it, put filling in it and rolled it into a raw canoli! What fun!
Thanks again Sarah for this terrific recipe. It's even, more or less, primal compliant (a bit of cheating, but not much!).
Next I'm going to experiment with raw macadamias instead of cashews, then pecans, then maybe walnuts. Perhaps I'll do one recipe where I mix three or four nuts into the batch! I love a recipe that's so easy to fiddle with!Jul 6, 2012 at 8:25 pm #1892734
Don't worry, Doug–they won't last 3 days on the trail. Either you'll eat them all in one sitting, or the critters will snag them and tell their buddies about it, or any camp mates will find them and munch them all down. It's probably best if you just vacuum seal them in 3-packs and don't tell anybody you brought them. The only chance you'll have is to slip off for a 'potty break,' far from camp, indulge, then brush and floss and rinse well. No one will be the wiser, for maybe a day or two. You can always say, "Geez, It's not my fault,–Sarah made me do it!"Jul 6, 2012 at 8:44 pm #1892739
Too true Gary, too true! ;-)
Heck, I didn't get 13 cookies out of my batch because I kept 'sampling' the dough! I also thought, as I made these, that if someone makes their own ice cream, this 'cookie dough' would be a great addition for homemade cookie dough ice cream!Jul 6, 2012 at 9:22 pm #1892744
Hah you two! I know….they are way addicting! Tomorrow I am taking raw almond "cheese" (made with soaked almond and fresh Thyme from my garden) on my hike with a fresh baked loaf of bread. Oinks. I can't wait :-DJul 7, 2012 at 5:52 am #1892783
Laurie Ann MarchMember
@laurie_annLocale: Ontario, Canada
That Cacoa Bliss is wonderful even on it's own Douglas. I'd bet it was amazing in these cookies.Jul 7, 2012 at 9:26 am #1892823
@ Doug (or anyone else who tries variations) PLEASE report back.
@ Sarah–those look very tasty!Jul 7, 2012 at 9:31 am #1892827
Oh there will be more…I am always looking for excuses to use my Vitamix and my food processor ;-)Jul 8, 2012 at 7:28 pm #1893206
So, made the cookies with raw pecans tonight. Mmmmmmm. Quite tasty. Not a significant difference in taste, but enough to make it new. Dough still stuck together fine, cookies came out fine. Macadamias will be next, probably next weekend.
And this is gonna gross out some, but I gotta tell ya, a slice of Black Forest Dry Rub bacon in one of these is Damn fine. Damn fine. ;-)Jul 8, 2012 at 8:25 pm #1893226
Must.Try. ;-) Yum!!Jul 9, 2012 at 10:50 pm #1893588
@ Doug and Sarah,
Have you made any of these in squares? They wouldn't look as good, but they might be easier to pack. Of course the round shape might actually be helpful when you're putting them into a bear canister.
The bacon sounds strange, but good…Jul 10, 2012 at 7:22 am #1893625
I often make my bars in a loaf pan that I line with plastic wrap, shill, knock out and cut. I suspect you could do this and make two sets, fill, cut and top :-)Jul 10, 2012 at 12:59 pm #1893711
@rosierabbitLocale: Pacific Northwest
When I made my batch, I wasn't about to cut little circles and re-roll scraps, so I just cut the dough into rectangles and added the filling. Somehow I ended up with one mate-less rectangle, probably from my snacking on them, so I cut it into two triangles and added filling. No difference in taste! Luckily, my door was locked to keep out the circle police.
As for fillings, I tried almond butter and peanut butter and what I call lemon glop, which is a modification of a recipe previously posted here on BPL: 1 C nuts, 1 C honey, 1 C dates, 1 whole lemon. Grind it all up! I'm going to try leaving out the vanilla and adding another TB of cocoa in the crust recipe in my next batch.Jul 10, 2012 at 1:12 pm #1893718
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