Goji, Rosehip & Cacao Raw Cookie Hearts Recipe

Goji, Rosehip & Cacao Raw Cookie Hearts Recipe
SERVES

TIME TO PREPARE

STORAGE
Store in an airtight container and in the fridge. Keep for up to 7 days.
Gluten Free Vegan Dairy Free

Create these gorgeous Raw Cookies for your loved ones. Packed full of goodness including; protein and minerals from creamy cashews, goji berries which are full of vitamin C with the rich malty taste of dates. These loving little bites also feature vanilla powder, which is very sweet yet it's balanced out by the unique taste of rosehip powder. They taste naughty but trust us they're healthy little pick-me-ups! 

 

Print


Equipment
  • Bowl
  • Baking Tray
  • Baking Paper
  • Food Processor
  • Cling Film
  • Rolling Pin
  • Cookie Cutter Shapes

Method
  1. In a bowl tip 1 cup of Indigo Herbs Cashew Nuts, then cover in water and ideally leave overnight or for a minimum of 3 hours.
  2. Cover a baking tray with baking paper.
  3. Once soaked, drain and rinse the Cashew Nuts then tip into the food processor.
  4. Blitz Cashews in food processor until smooth.
  5. Remove the stones from the Dates and put Dates in the food processor with the Goji Berries and blitz again.
  6. Add the Oats to the food processor, along with Vanilla Powder, Cacao Powder & Rosehip Powder.
  7. Whizz until fully blended together and the mixture is nearly smooth.
  8. To shape cookies place a strip of cling film onto your worktop, put the mixture on top, then fold over the cling film & roll out until about 1cm thick.
  9. Choose your cutter shape (we've gone for Valentines hearts) cut out and repeat steps 8 & 9 until your mixture is used up.
  10. Place in fridge to harden for at least 1 hour.
  11. Snack and enjoy!
Benefits

These cookies are not only delicious but also nutritious. Packed with nutrient rich superfoods, naturally sweetened and packed with energy. This delicious treat is by no means empty calories, whilst satisfying the need for a sweat treat you will also be nourishing your body with magnesium, vitamin C, protein and essential fatty acids, 

5 February 2016 - 11:12am