James

Eva

Raw Lemon-Ginger Cremes

Raw Lemon-Ginger Cremes

You know how some things are too good not to share? The oh-my-gosh look at what I made showstoppers? The stuff you just know will knock people's socks off? Where the joy of sharing waaay outweighs your inherent greediness?

These, are not those. These tend to live quietly in my freezer, avoiding other people's notice. They're plain looking and contain zero chocolate, but pack a serious ginger punch. I actually created them as a chocolate-free version of the Earthsprout raweos, to use up nut-milk pulp, and an antidote to my serious chocolate habit. I'd say it was a success, as I now make sesame-coconut milk just for the cookies, and will occasionally pick these over a chocolate bar. Also, if I offer you a couple without any coercion, you can take that as proof that not only do I love you, I also think you have better taste than most people (or at least that you share my culinary proclivities).

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Cookie Dough:
1 Cup dehydrated coconut-sesame pulp from making nut milk (or Almond Flour)
1/4 Cup lacuma powder
6+ mejdool dates, pitted
3 Tbsp virgin coconut oil
1-2 Tbsp ginger powder
1/2 tsp cinnamon
1/8 tsp cloves
1/8 tsp cardamom

Creme:
1/2 Cup coconut butter (aka coconut mana)
Zest of one lemon
2 tsp raw honey
pinch of salt

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Put all cookie ingredients except for coconut oil in a food processor (or a short vitamix on low) and chop finely. When the dough starts to stick together, add the coconut oil and continue blending until a piece of dough holds together when you pinch it firmly. To get a cookie rather than a Larabar, you want this dough to be as dry/crumbly as possible while still holding together. If necessary, add dates one at a time. 

Turn the dough onto parchment paper, press into a fat disc, and top with another sheet of paper to roll out, pie-dough-style. When the dough is about 1/4 inch thick, cut out discs and place on a parchment-topped cookie sheet. When all dough is cut, place in freezer to firm up. 

In a double boiler, melt coconut butter and honey, grate in lemon zest and stir with a pinch of salt. 

Pull cookies from the oven, top half with small gobs of lemon creme, and sandwich with another cookie. You'll want to do one cookie at a time so that the creme doesn't solidify while you're evenly portioning it. If you end up with extra cookies or extra creme, just eat the evidence.

They may need to go back into the freezer to firm up after sandwiching, but these are best enjoyed at room temp or slightly cooler, if you can be patient....

Enjoy!

and share with a select few people :)

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