Raw Pumpkin Cookies with Maple Cinnamon Cream
Raw Pumpkin Cookies with Maple Cinnamon Cream
1/4 tsp sea salt
1 inch piece fresh ginger
2 tsp cinnamon
1 tsp cardamom
1/4 tsp nutmeg
1 Tbsp pure vanilla extract
1 cup chopped carrot*
Filling:
2 cups young coconut meat
1/4 cup coconut water
3 Tbsp raw coconut nectar or maple syrup
1/4 tsp sea salt
seeds of one vanilla bean, or 1 Tbsp pure vanilla extract
2 tsp maple extract
2 tsp cinnamon
1/4 cup plus 2 Tbsp coconut butter, warmed to liquid
Icing:
1/4 cup raw coconut butter, liquefied
1 tsp raw coconut nectar or maple syrup
1 tsp pure vanilla extract
3-4 Tbsp filtered water or as needed
In a food processor, combine the dates, flaxseed, buckwheat, coconut, sea salt, and vanilla extract and carrot and process until smooth and starting to hold together. Remove from the food processor. Using a rolling pin to assist, place on a foil lined sheet pan and roll into a 1 inch thick square. Place in the freezer for about 20 minutes until cold, then use a cookie cutter to cut into desired shapes (I did circles). Place back onto the foil and chill until completely cold, about 15 minutes more.
Meanwhile, to make the filling, combine all ingredients but the coconut butter in a food processor and process until smooth. With the motor running, add the coconut butter and oil and process a minute more. Pour the cream into a bowl and let sit in the freezer for about half an hour to 45 minutes or so until the consistency of whipped cream then place in the fridge until ready to use.
Place filling in a pastry bag, and pipe onto half the cookies, then top with the other half of the cookies.
To make the icing, whisk together the coconut butter, nectar, vanilla and a few Tbsp water until it is a glaze consistency (it may get clumpy, but it will smooth out when enough water is added if too thick add another Tbsp of water or 2). Drizzle over the tops of the cookies, then place in the freezer to set for 15 minutes. Enjoy! Store cookies in the freezer.
*I use carrot in place of pumpkin in these because it is sweeter and easier to work with and you will never know the difference. If you wish however you can use pumpkin or winter squash but you may need to sweeten a little more.
2 Comments
oh hello! these and your tartlettes look amazing! perfect for fall get-togethers! thank you for sharing all your recipes. can't wait to try some!
Thank you :)! I am happy to share and I do hope you try some. Feel free to let me know what you think if you do.