Ingredients

For the cookies

• 1 cup raw cashews
• 1/2 cup unsweetened and finely desiccated coconut
• 1/4 cup almond meal
• 1/4 cup Mayver’s Super Spread
• 4 Medjool dates, pitted
• 1 Tbsp water
• 1 Tbsp rice malt syrup

For the raw chocolate

• 3 Tbsp coconut oil, melted
• 3 Tbsp raw cacao powder
• 1 and 1/2 Tbsp granulated Stevia sweetener*
• pinch sea salt

Method

1. Place the cashews into a food processor and pulse until small crumbs are formed.
2. Add the coconut and almond meal and pulse to combine.
3. Add Mayver’s Super Spread, pitted dates, water and rice malt syrup and blend until the mixture is well-combined and sticky.
4. Empty the contents of the food processor onto a clean, flat surface and roll into a log. Divide the log into eight equal portions and roll each portion into a ball. Flatten each ball with your hand to create a cookie.
5. Place the cookies onto a tray lined with baking paper and freeze until firm.
6. Meanwhile, prepare the raw chocolate mixture by stirring together all of the raw chocolate ingredients until glossy and smooth.
7. Dip half of each cookie into the raw chocolate mixture and place back onto the tray to set. Keep refrigerated and enjoy!

This scrumptious raw vegan recipe was provided by the lovely @changeroomfoods