Raw Almond Cookies & Strawberry Mousse

By Chef: Julia Corbett
Posted: February 18, 2011 


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The cookie in this recipe is rich in flavor, sweet, tangy and savory all in one. Full of superfoods and vital minerals to keep your body in peak condition through the cold months. I love making superfood cookies, and all can be used as a pie crust or tart as well. When you want a treat in a flash, this is the ultimate in flavor and satisfaction.

Yield: 7-12 depending on size/shape


Raw Almond Cookies:

  • 1 cup almonds
  • 2 T goji berries
  • 1 cup coconut flakes
  • 2 T raw butter or coconut oil
  • 2 T raw honey
  • 3 T lucuma powder
  • 1 T maca powder
  • ¼ tsp camu camu powder
  • ¼ tsp vanilla powder
  • 2 pinches Himalayan salt
  • pinch orange zest

Strawberry Mousse Topping:

  • 1 cup strawberries
  • 2 T coconut butter, melted
  • 2 T coconut oil, melted
  • 2 T raw honey
  • 2 T lucuma powder
  • ¼ tsp camu camu powder
  • 3 T orange juice, fresh
  • pinch Himalayan salt
  • pinch vanilla powder

Palm Sugar Frosting:

  • ¼ cup coconut oil
  • ½ cup palm sugar
  • ¼ tsp Himalayan salt
  • 3 T Strawberry Mousse Topping
  • 2-4 drops strawberry extract


Raw Almond Cookies:

1) Process almonds, goji berries and coconut in a food processor or dry blender until you have a flour.

2) Add all remaining ingredients and mix until combined and sticking together easily. A bit more honey or butter may be added if it is too dry.

3) Press into cookie cutters, small tart pan, or roll into shapes.  Fill cookie cutter only half way if you want to fill with the strawberry topping.  Chill while making other components.

Strawberry Mousse Topping:

1) If using frozen strawberries, defrost by using a double boiler, or leave out to defrost beforehand.

2) Melt down coconut butter and oil.

3) Place all room temperature ingredients into a high power blender, then add oils, and mix until smooth and creamy.

4) Pour over almond cookie crust in cookie cutter to make a shaped dessert or into a small tart dish with almond crust.

5) Chill at least 2 hours, then remove from cookie cutter or tart pan.

Palm Sugar Frosting:

1) Place all ingredients into a food processor and mix until combined and smooth.

2) Pipe onto cookies or tart. Serve or chill