From one great recipe comes another. This is a variation on our Frozen, Raw Lemon Cheesecake Cookies. Rolled Oats are typically heat treated but truly raw Rolled Oats can be found in some health food stores.
2/3 cups almonds, 1/3 cup Brazil nuts (For tree nut allergies use sunflower or pumpkin seeds)
1 cup raisins
1/2 rolled oats
Lemon Cheesecake Filling:
1 1/2 cups cashews (For tree nut allergies use soaked sunflower seeds or a thick tahini)
1/4 cup water
1/4 cup maple syrup
2 teaspoons vanilla extract
Makes about 18 cookies. Make double the recipe – you’ll be glad you did!
Use remaining Filling to top waffles or fresh fruit.
Soak cashews overnight or for at least 8 hours. Place cashews in a large jar or bowl and cover with double its volume with water. Cover and allow to soak in the refrigerator until ready to use.
Once the cashews are soaked, drain and rinse them. In a food process or a high powered blender process together the cashews, maple syrup, water and vanilla. The blender will make it easier to get a creamier, smooth filling. Scoop the cream into a bowl.
Using a food processor, pulse together the nuts and raisins. When blended, process until the ingredients clump together into a ball of dough. Add in the rolled oats and pulse until incorporated. Oats do not have to been finely processed. Remove the dough and divide into four balls. Cut two pieces of parchment or wax paper, about 12 inches square. Place 1/4 of the dough on one sheet and pat down into a circle. Cover with the other sheet. Using a rolling pin (or a long bottle) roll the dough into a thin sheet, about 1/4 inch thick. Remove the top sheet of paper. Using a round, 1 3/4 – 2 inch cookie cutter (a shot glass works great!) cut circles into the dough, using as much of the dough as possible. Remove the excess dough and add it to one of the remaining balls. Peel up a cookie circle and spread with a teaspoon or more of filling, topping with another circle. Place on a parchment-lined tray or baking sheet. Continue until all the dough is used up. Freeze the cookies for at least three hours. Serve cold. Cookies will keep in a covered container, frozen, for several weeks or more.