Cookie filled with Coconut Cream

Cake, Vegan, Gluten-Free, Raw, Sugar Free

Delicious cookies, not only for friends of raw food.

Recipe for 10 – 12 cookies

Ingredients

COOKIES:
50 g dates (cut up into very small pieces)
50 g shredded coconut
3 tablespoons of raw cacao powder (or carob powder)

CREAM: vanilla coconut butter
150 g dried shredded coconut
1 teaspoon vanilla powder (or lemon zest for a citrus version)
1 teaspoon coconut oil


Directions

Mix dates, shredded coconut and raw cacao in a food processor. Roll out the dough and  press it down firmly. Cut with a cookie cutter or a cup. Put in the fridge for a few minutes. The cookies can be dehydrated for 12 hours to become crunchy.

For the cream, mix dried shredded coconut in a food processor or high speed blender until obtaining the consistency of butter. Add vanilla and a teaspoon of coconut oil and mix well. Then spread the cream on a cookie and cover with another cookie. Refrigerate before serving.

This cream will keep in the fridge for several weeks. It can be used as a replacement for spreadable butter or butter in desserts.

 

Kekse mit Kokoscremefüllung

zuckerfrei, Kuchen, Rohkost, vegan, glutenfrei

Köstliche Kekse, nicht nur für die Freunde von Rohkost.

Rezept für 10-12 Kekse

 

Zutaten

KEKSE:
50 g Datteln (sehr fein geschnitten)
50 g Kokosflocken
3 EL rohes Kakaopulver (oder Carobpulver)

CREME: Vanille-Kokos-Butter
150 g Kokosflocken
1 TL Vanillepulver (oder abgeriebene Zitronenschale für eine Zitronencreme-Variante)
1 TL Kokosöl


Zubereitung

Datteln, Kokosflocken und rohen Kakao in einem Food-Processor (Küchenmaschine mit S-Messer) mischen. Den Teig ausrollen und gut flach drücken. Mit einer Ausstechform oder Tasse Formen ausstechen. Ein paar Minuten in den Kühlschrank stellen. Damit sie knusprig werden, können die Kekse 12 Stunden in einem Dörrgerät getrocknet werden oder bei 40-50°C im Backrohr bei leicht geöffneter Backofentür, damit die feuchte Luft entweichen kann.

Für die Creme Kokosflocken in einem Hochleistungsmixer oder einem Food-Processor zerkleinern, bis sie die Konsistenz von Butter annehmen. Vanille und einen TL Kokosöl dazu geben und gut mixen. Die Creme auf einen Keks streichen und mit einem weiteren Keks bedecken. Vor dem Servieren kühlen.

Diese Creme hält im Kühlschrank mehrere Wochen. Sie kann auch als streichfähiger Butterersatz oder für Buttercreme verwendet werden.

 

Cookie filled with Coconut Cream

Sugar free, Cakes, Buns & Cookies, Raw, Vegan, Gluten free

Delicious cookies, not only for friends of raw food.

Recipe for 10 – 12 cookies

Ingredients

COOKIES:
50 g dates (cut up into very small pieces)
50 g shredded coconut
3 tablespoons of raw cacao powder (or carob powder)

CREAM: vanilla coconut butter
150 g dried shredded coconut
1 teaspoon vanilla powder (or lemon zest for a citrus version)
1 teaspoon coconut oil


Directions

Mix dates, shredded coconut and raw cacao in a food processor. Roll out the dough and  press it down firmly. Cut with a cookie cutter or a cup. Put in the fridge for a few minutes. The cookies can be dehydrated for 12 hours to become crunchy.

For the cream, mix dried shredded coconut in a food processor or high speed blender until obtaining the consistency of butter. Add vanilla and a teaspoon of coconut oil and mix well. Then spread the cream on a cookie and cover with another cookie. Refrigerate before serving.

This cream will keep in the fridge for several weeks. It can be used as a replacement for spreadable butter or butter in desserts.

 

Cookie filled with Coconut Cream

Sugar free, Cakes, Buns & Cookies, Raw, Vegan, Gluten free

Delicious cookies, not only for friends of raw food.

Recipe for 10 – 12 cookies

Ingredients

COOKIES:
50 g dates (cut up into very small pieces)
50 g shredded coconut
3 tablespoons of raw cacao powder (or carob powder)

CREAM: vanilla coconut butter
150 g dried shredded coconut
1 teaspoon vanilla powder (or lemon zest for a citrus version)
1 teaspoon coconut oil


Directions

Mix dates, shredded coconut and raw cacao in a food processor. Roll out the dough and  press it down firmly. Cut with a cookie cutter or a cup. Put in the fridge for a few minutes. The cookies can be dehydrated for 12 hours to become crunchy.

For the cream, mix dried shredded coconut in a food processor or high speed blender until obtaining the consistency of butter. Add vanilla and a teaspoon of coconut oil and mix well. Then spread the cream on a cookie and cover with another cookie. Refrigerate before serving.

This cream will keep in the fridge for several weeks. It can be used as a replacement for spreadable butter or butter in desserts.