Raw Red Velvet Cookies

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Perfectly soft and sweet red velvet cookies topped with a creamy raw coconut frosting.  Your inner 5 year old will go wild for these, and so will Santa – just in case you’re trying to get on his good side this year. Enjoy!

 

Ingredients

Cookies
  • 2 cups raw almond meal*
  • 1 cup finely shredded shredded coconut
  • 1/4 cup raw beets, peeled and chopped
  • 1/4 tsp sea salt
  • 1 tsp pure vanilla extract
  • 1/4 cup raw coconut nectar
Frosting
  • 3/4 cup raw cashews pieces (preferably soaked overnight)
  • 1/4 cup coconut water
  • 2 tsp cider vinegar
  • 1 cup fresh young coconut meat (or additional soaked cashews if not available)
  • 1/4 cup raw coconut nectar
  • 1 teaspoons vanilla and seeds of half a vanilla bean
  • 1 tsp maple extract
  • 1/4 cup coconut oil (warmed to liquid)

Instructions

  1. For the cookies, combine almond meal, coconut and beets in the food processor and process until finely ground, smooth and well blended.
  2. Add the sea salt, vanilla and coconut nectar and process until well combined.
  3. Remove dough from food processor and roll out to 1/4 inch thick on a piece of parchment paper.
  4. Place in the freezer for about an hour to chill, then use a large star cookie cutter to cut out stars (re-rolling scraps).
  5. Place stars on dehydrator trays, and dry for about 24 hours, until dry, but still soft. Let cool.
  6. For the frosting, combine all ingredients except coconut oil and process until smooth.
  7. With the processor running, add the coconut oil, and process a minute more until well blended.
  8. Place the frosting in the freezer for about 1/2 an hour or until frosting consistency.
  9. When stiff enough to pipe, place in a pastry bag and pipe onto the stars. Enjoy!

Notes

*Soaked almonds, peeled, dried and finely ground.
Amy LyonsAbout Amy Lyons

Amy is passionate about real food.  She is the recipe creator at Fragrant Vanilla Cake, a blog specializing in raw, vegan, vegetarian  recipes.  She graduated with a degree in studio art from Bethel University.  Currently she uses her eye for art to create food that is pleasing to eat as it is to look at and nourishing to the body as well.  She has been an elite runner, so she knows how important it is to treat your body well including nutrition.  It is her mission to revamp classics to make them healthier as well as create new and interesting dishes that taste delicious as well as make the body feel good.

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