• makes 15
  • For the base:
  • 200g pecan nuts
  • 300g pitted dates
  • 3 heaped tbsp raw cacao powder
  • 1/2 tsp vanilla powder
  • For the cream:
  • 5 tbsp cashewbutter
  • 1 tbsp coconut oil
  • 3 tbsp maple syrup
  • 1/4 tbsp vanilla powder


  1. Put all the ingredients for the base in your food processor and mix well until you’ve got a nice dough.
  2. Knead with your hands. Now take a sheet of baking paper. Put it one on top of your kneaded dough and roll it out with a rolling pin. The baking paper prevents the dough from sticking onto the rolling pin.
  3. Take a cookie cutter and make 30 cookies.
  4. Put into the fridge while you make the cream.
  5. For this you’ll need to rinse your food processor and add everything for the cream into it.
  6. Mix well and get the cookies out if the fridge.
  7. Spread the cream over 15 cookies and put the other ones on top.
  8. Store in an airtight container up to 2 weeks in your fridge.




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