Raw desserts are simply the best. They satisfy your sweet cravings while filling you with nourishing goodness.
2/3 cups almonds, 1/3 cup Brazil nuts (For tree nut allergies use sunflower or pumpkin seeds)
1 cup pitted prunes
1 teaspoon Organic Vanilla Extract
Lemon Cheesecake Filling:
1 1/2 cups cashews (For tree nut allergies use soaked sunflower seeds or a thick tahini)
6 Tablespoons lemon juice
1/4 cup maple syrup
3/4 teaspoon lemon zest
Makes about 18 cookies. Make double the recipe – you’ll be glad you did!
Use remaining Lemon Cheesecake 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, lemon juice, maple syrup and zest. 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 dried pitted prunes. When blended, process until the ingredients clump together into a ball of dough. 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 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.