CREAMY RASPBERRY COOKIES

'Cookies with some love inside'

 

(18  small cookies)

Cookies

  • 18 fresh dates
  • ½ cup sunflower seeds
  • ⅓ cup hemp seeds
  • ⅓ cup pumpkin seeds
  • 2 tbsp coconut flour
  • 1 tsp vanilla powder
  • A pinch of sea salt

Filling

  • 500 g frozen raspberries
  • 4 avocados
  • 4 tbsp maple syrup
  • ½ tsp vanilla powder

In a food processor or blender place the sunflower, pumpkin and hemp seeds and grind until you get small chunky pieces. Place the mixture in a bowl and put aside. Now add the dates into the food processor/blender and mix on high speed until smooth. Combine with the seed mixture, adding the coconut flour, vanilla powder and salt. Stir and work with your hands until all the ingredients make a compact dough. Spread the batter into a tray covered with some wax paper and add some pressure with a bread roller or similar until you get a regular surface. Place it in the fridge for about 30 minutes.

Meanwhile prepare the filling by mixing all the ingredients in a blender until you get a creamy texture. Put it in the fridge. To make the cookies use a small round cutter form. When they are ready, add some raspberry filling between two disks creating sandwich cookies.