Wildly Naughty Pistachio & Choc Cream Cookies

| 23 June 2015

I’m not a massive fan of regular sweets and desserts but one sunny afternoon I decided to celebrate with the most delicious, over-the-top-good raw cookies finished off with a generous dollop of chocolate cream. And why not?

The call was clear and so I followed. And you, wild ones, enjoy the benefits of my creative afternoon spree in the kitchen. The cookies are soooo easy to make (just a few very basic ingredients, no dairy, no gluten, no soy, no cooking – just a whole lot of love) and will satisfy every craving under the sun. Word. Because sometimes sweetness in life is all you need 😉


(Serves 2)

for cookies:

1/3 cup of pistachio nuts

1/3 cup of macadamia nuts

8-9 soft dates, pitted

3 level TBLS algharoba powder (white carob/mesquite)

1 TBLS coconut oil, melted

small pinch of salt


for cream

1/3 cup of maple syrup

1/2 cup of pre-soaked cashews (approx 1/3 cup unsoaked)

3 level TBLS of raw cacao powder

1/2 tsp vanilla powder

1-2 TBLS of water

small pinch of salt



In a food processor process the nuts and dates till very fine. Add coconut oil and salt last.

In a blender add pre-soaked cashews, maple syrup, vanilla, and cacao with a splash of water – just enough to make a rich, smooth cream. Blend for a few minutes to achieve a smooth creamy consistency.

To assemble, form cookie shapes by hand, finish off with a generous dollop of chocolate cream, and a sprinkling of coconut shavings.

The cookies can be stored in the freezer for a month or so and the cream can be stored in the fridge for a few days or whipped up very quickly so these are a great treat to make in a big batch for when the munchies hit!