These are 100% vegan, loaded with nutrition with no guilt and lots of yummy goodness! Imagine a cookie that can give you insane energy, load your body with valuable nutrition and give your brain (and tummy) a happy boost!
I have a confession to make though: These may not be considered 100% raw because the recipe uses coconut butter, Himalayan salt and maple syrup; if you are truly strict with your definition of raw, then these are mostly raw.
For the chocolate cookie base:
- 1/3 cup dehydrated coconut
- ½ cup of un-soaked dates (seed removed)
- 1/8 cup raw cacao
- Pinch of Himalaya sea salt
Put everything into a food processor or blender and pulse just enough until the mixture comes together in a rough dough. You want a chunky smooth type of texture.
Spoon out into balls and press so they are a flat cookie onto a parchment covered cookie sheet. Move to the freezer while you prepare the caramel topping.
For the caramel topping:
- ½ cup of dates that have been soaked for at least 2 hours (seed removed)
- 2 Tablespoons coconut butter
- 1 Tablespoon coconut oil
- 2 Tablespoons Grade B Maple Syrup
- 1 vanilla bean caviar (the little vanilla gold inside the pod) plus ¼ of the pod
- ¼ teaspoon Himalayan salt
- Coconut milk – only needed if the caramel needs to be silkier
The longer you soak the dates, the more caramelly the flavor. Blend the above really well. If it is too thick, add a little coconut milk for a creamier texture. Only add small amounts until you have the silky texture you are looking for.
Take your cookies out of the freezer and pipe the caramel onto the cookies. Garnish each cookie with a dusting of Himalayan salt, cacao nibs and sugared rose petals.
Store in the freezer!
To make your sugared rose petals:
Take a date; soak it in enough water to cover the date over night. Blend the date and water in the morning. Have your fresh rose petals ready. Soak the petals in the sugar water for 10 minutes and dehydrate.