Rainbow Raw Cookies




Rainbow Raw Cookies



  • 2c raw pecans
  • 1c raw almonds
  • 1c shredded coconut
  • 2c soft dates, chopped
  • 1/4c cacao powder
  • 2 Tbsp cacao nibs
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 2c cashews, soaked
  • 1c coconut milk*
  • 3/4c dates, chopped
  • 1/4c raw cashew butter
  • 3/4 tsp pure vanilla extract
  • 2 tsp fresh lemon juice
  • 1/2 tsp salt
  • 1/2c unrefined coconut oil, melted
  • ADDITIONS for colors:
  • 1 Tbsp pitaya purée + 1 Tbsp cashew butter
  • 1/4c frozen blueberries + 1 Tbsp coconut oil
  • MANGO:
  • Flesh 1/2 mango + 1 Tbsp cashew butter
  • LIME:
  • 2 tsp lime juice + 1/4 tsp lime zest + 1/4 ripe avocado
  • 1 tsp matcha powder


  1. For the COOKIES:
  2. In a food processor, combine pecans & almonds and process until broken down.
  3. Add the remaining ingredients and process until the mixture becomes a dough (I like to find small chunks of cacao nibs, so I add them at last)
  4. Place the dough between two sheets of parchment paper and press with a rolling pin until you get the thickness you like (I didn’t have a rolling pin at home so I used a bottle)
  5. Cut round cookies using a cutter. Press the scraps of dough back into a new layer and cut more cookies.
  6. Dehydrate the cookies for 12h at 115F.
  7. I love how they come out but if you don’t have a dehydrator no worries! Just refrigerate your cookies until set and they will still be delicious!
  8. For FILLINGS:
  9. Prepare filings by draining cashews and blending all the ingredients (except for the coconut oil) until nice and smooth.
  10. Stream coconut oil at low speed until incorporated.
  11. Divide the mixture between 5 different bowls and add each new ingredient.
  12. Blend again each one (you will need to clean the jar each time)
  13. Refrigerate each filling in a jar or airtight container for a few hours until set.
  14. Fill 5 pastry bags with the mixtures and pipe up your cookies (spread fillings if you don’t have pastry bags)
  15. Keep them refrigerated in an airtight container up to 4 days.
  16. *I make my own coconut milk blending 1c shredded coconut with 1 + 1/2c water and then straining the mixture through a nut milk bag.



Please enter your comment!
Please enter your name here