The Almond London Cookie Just Got An Upgrade—Raw Vegan Style!
Desserts

The Almond London Cookie Just Got An Upgrade—Raw Vegan Style!

Posted

18 June 2018

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In this edition of Raw With Chef Yin, I’m presenting you with a healthy alternative to your usual Eid al-Fitr cookies that won’t send you into a food coma. With a raw vegan remake, I’ve turned these decadent sweet treats into something that’s actually wholesome and nutritious.

The original recipe for Almond London Cookies are usually filled with butter, icing sugar, white flour and eggs. My recipe is filled with superfoods such as raw cacao powder, raw cacao butter and hemp hearts. There’s also dates and almonds, but no white flour in sight.

Almonds are a good source of healthy fats, fibre, and magnesium. Dates are great for relieving constipation. And hemp hearts provide you with protein—something people seem to never get tired of asking vegans whether they have enough of. Let’s not forget the cacao powder that ensures you get your anti-oxidants and magnesium, plus cacao butter works wonders on your skin tone.

These raw vegan cookies are packed with so much goodness you don't need to feel guilty about making them for your family during this Eid season!

DSC06073 Almond Londonedit

Recipe: Raw Vegan Almond London Cookies

 

Ingredients

  • 20 almonds
  • 20 dates
  • ¼ cup hemp hearts

For the chocolate coating:

  • ½ cup raw cacao powder
  • ¼ cup maple syrup or coconut nectar or agave or your favourite unrefined, natural liquid sweetner
  • ½ cup raw cacao butter, melted
  • ½ tsp vanilla extract

 

Method

To make the chocolate coating:

  1. Blend all ingredients together in a blender/food processor until smooth.

To make the Almond London Cookies:

  1. Carefully remove the cap and seeds from the dates.
  2. Stuff an almond into each date
  3. Dip stuffed the dates into the chocolate coating and place into a paper case.
  4. Sprinkle hemp hearts on top of the chocolate coated dates.
  5. Place into fridge to set for 15 minutes.
  6. Serve and enjoy!

 Note: Best stored in fridge 


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