In the Kitchen with Carly Flynn

Super Berry Raw Cookie Sandwich

Super Berry Raw Cookie Sandwich

Carly Flynn
/ Categories: Kitchen


For the cookies:

1 cup chopped dates

1 cup raw nuts (almonds or cashews)

1 tablespoon almond  butter

2 tablespoons coconut oil

3 tablespoons Cacao Powder

1 teaspoon of honey

For the filling

¾ cup of raw cashews

1 -2 teaspoons of honey

4 tablespoons of coconut oil (melted)

2-3 teaspoons of Acai Berry Powder


Optional toppings:

¼ teaspoon of Beetroot Powder for a vibrant pink filling


Blend all the cookie  ingredients in food processor or high powered blender until thoroughly combined creating a soft cookie  dough texture.

Take heaped teaspoons of mixture and roll into balls. Flatten the dough between the palms of your hands to make a round  cookie shape approx 40-50mm diameter & 7mm deep. Press onto a tray lined with baking paper. Place in freezer for half an hour to set while you make your filling.

Blend cashews and melted coconut oil to form a butter/paste consistency. Add Acai Berry Powder and 1 teaspoon honey and blend for a further.

5-10 seconds. Taste test and either omit or add the extra teaspoon of honey for your preferred level of sweetness. Once happy with flavour stir through the optional ¼ teaspoon Beetroot Powder for a vibrant pink berry colour and added antioxidant boost.

Spread a generous amount of filling onto the flat side of one cookie  and sandwich together with another cookie  on top. These are best served after being refrigerated for ½ an hour but can  also be consumed straight away. Will keep in fridge for 1-2 weeks.

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