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paige's matcha raw-eo cookies

free of dairy, gluten, soy, refined-sugar
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Servings: 15 cookies
Course: Dessert
Cuisine: gluten-free, soy-free, sugar-free, vegan
Ingredients Method

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]

Method
 

  1. Throw all cookie ingredients into a food processor.
  2. Knead the dough and roll out, then cut into circles with a small glass jar or cookie cutter.
  3. Place in fridge to harden while you make the cream filling.
  4. Use a food processor or Vitamix to blend together all filling ingredients.
  5. Scoop the cream on top of the cookie base and top with the other half.
  6. Store in refrigerator, enjoy cold or at room temp [remember to share...].