I am very thankful [fusion_builder_container hundred_percent=”yes” overflow=”visible”][fusion_builder_row][fusion_builder_column type=”1_1″ background_position=”left top” background_color=”” border_size=”” border_color=”” border_style=”solid” spacing=”yes” background_image=”” background_repeat=”no-repeat” padding=”” margin_top=”0px” margin_bottom=”0px” class=”” id=”” animation_type=”” animation_speed=”0.3″ animation_direction=”left” hide_on_mobile=”no” center_content=”no” min_height=”none”][and obviously some kind of genius?] to have surrounded myself with friends who are not only beautiful, intelligent, and inspiring, but who also happen to make outrageously special food. You better believe it’s because the main ingredient is Love.
I first met Paige, Vice Blendy of Lulitonix, at an event with Sync Studio a few summers ago. It was love at first green smoothie, and we’ve grown to become fellow wellness goddesses navigating our passion for healthy food and sustainable living in the rat-race of NYC.
Paige brought these magical nuggets to our recent goddess brunch and needless to say they created quite the blissful uproar. She was generous enough to share her recipe with all of us – enjoy, and please share if you create your own!
Paige’s Matcha Raw-eo Cookies
free of dairy, gluten, soy, refined-sugar
makes about 15 sandwich cookies
raw-eo cookies
1.5-2 cups organic almond meal [if nut-free use 1.5-2 cups unsweetened shredded coconut, or 1 cup sunflower seeds]
1 cup raw organic cacao powder
1 cup organic medjool dates [use less sweetener if desired and add coconut oil to help mixture stick together — or use alternative sweetener like maple syrup]
1/2 tsp vanilla extract
1/4 tsp himalayan salt
matcha cream filling
1/2 cup organic coconut butter [you can also use 1 cup of cashew nuts to make a delicious cream]
2 tbsp maple syrup [can sub sweetener of choice like medjool dates, stevia, coconut sugar, coconut nectar]
1/2 tsp matcha powder
1 dash baby spinach [for extra green coloring]
1-2 drops of rose water [or orange blossom water]
instructions
cookies
Throw everything into a food processor.
Knead the dough and roll out, then cut into circles with a small glass jar or cookie cutter.
Place in fridge to harden while you make the cream filling.
filling
Use a food processor or Vitamix to blend together all ingredients.
Scoop the cream on top of the cookie base and top with the other half.
Store in refrigerator, enjoy cold or at room temp.
Remember to share…[/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]
paige's matcha raw-eo cookies
Ingredients
raw-eo cookies
- 1.5-2 cups organic almond meal [if nut-free use 1.5-2 cups unsweetened shredded coconut, or 1 cup sunflower seeds]
- 1 cup raw organic cacao powder
- 1 cup organic medjool dates [use less sweetener if desired and add coconut oil to help mixture stick together -- or use alternative sweetener like maple syrup]
- 1/2 tsp vanilla extract
- 1/4 tsp himalayan salt
matcha cream filling
- 1/2 cup organic coconut butter [you can also use 1 cup of cashew nuts to make a delicious cream]
- 2 tbsp maple syrup [can sub sweetener of choice like medjool dates, stevia, coconut sugar, coconut nectar]
- 1/2 tsp matcha powder
- 1 dash baby spinach [for extra green coloring]
- 1-2 drops orange blossom water [or orange blossom water]
Instructions
- Throw all cookie ingredients into a food processor.
- Knead the dough and roll out, then cut into circles with a small glass jar or cookie cutter.
- Place in fridge to harden while you make the cream filling.
- Use a food processor or Vitamix to blend together all filling ingredients.
- Scoop the cream on top of the cookie base and top with the other half.
- Store in refrigerator, enjoy cold or at room temp [remember to share...].
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