Recipe Monday: Holiday Treats

Posted by – December 14, 2015
Categories: Food & Nutrition


Italian almond and raw butter cookies

Raw Butter and Italian Almond Cookies

Excerpted from Raw Cookies by Julia Corbett
Makes about 32 1×2-inch cookies


• 1½ cups Italian almonds
• ¾ cup raw coconut flour
• ⅓ cup raw butter
• ⅓ cup raw honey (liquid or crystallized) or coconut nectar
• 2 tablespoons grass-fed whey powder or other protein powder
• few pinches of sea salt

Blend 1 cup of the almonds into a flour in a high-power blender. In a food processor, mix the remaining ½ cup of almonds and the coconut flour until whole almonds are broken down. Add all remaining cookie ingredients to the food processor, and mix until starting to come together like a crumbly dough. Line an 8×8-inch brownie pan with parchment paper, and press the dough into the pan with your hands, then top with another sheet of parchment paper, and roll a straight-sided glass over the top to evenly compact the dough. Chill for at least 30 minutes or until set, so the Fig Paste can be pressed on.

Fig Paste

• 1 cup sunflower seeds
• 1 cup chopped figs (I like the white varieties.)
• pinch of sea salt
• pinch of cinnamon
• ½ cup green raisins, or other raisins

For the Fig Paste, process the sunflower seeds into a powder in a food processor. Add the figs, salt, and cinnamon to the food processor, and mix until a paste forms, or the dough is forming a ball. Add the green raisins and process until they are chopped into small bits, but so there is some texture. Press the Fig Paste evenly over the dough. Frost with White Chocolate Whey Frosting, using a spoon or a butter knife. Chill for another hour or more, until set to desired consistency. Cut into rectangles or squares, and serve. Store chilled.

White Chocolate Whey Frosting

• 3 tablespoons raw butter or coconut oil, solid
• 3 tablespoons raw honey (liquid or crystallized), light colored (at room temperature)
• 2 tablespoons cacao butter
• 3 tablespoons raw grass-fed whey powder or tocotrienols
• pinch of vanilla bean powder
• pinch of Himalayan salt

For the White Chocolate Whey Frosting: In a bowl, mix by hand the raw butter or coconut oil and honey until whipped. Melt cacao butter over a double boiler, and mix into butter/honey mixture until incorporated. Add remaining ingredients for the frosting, and whip with a spoon until fluffy. Frost cookies with the White Chocolate Whey Frosting, and top with ¼ cup Raw Chocolate Chips (see page 59) if desired. Store chilled.


rawchocPeppermint Creams

Excerpted from Raw Chocolate Treats by Jessica Fenton

Makes about 28 peppermint creams


• ½ cup raw cacao butter
• scant 1 ¼ cups raw cashew nuts
• 10 drops peppermint essential oil
• scant ¼ cup fresh filtered water
• 1 cup pitted and peeled avocado cubes
• 1 teaspoon lucuma powder*
• ¼ cup raw agave nectar or ⅛ cup yacón syrup
• 2 teaspoons xylitol crystals (or 4 teaspoons if using yacón syrup)
• pinch of pink crystal salt
• 3 tablespoons raw cacao powder

For the creams: Melt the cacao butter gently in a bain-marie or dehydrator until runny. Process the cashew nuts and peppermint essential oil with the water in your food processor until the nuts are broken into small pieces. Add the avocado and process again until the mixture turns green. Add the lucuma powder, agave nectar, xylitol crystals, salt, and melted cacao butter to the food processor and then process once more until all ingredients are thoroughly blended. Spoon into a medium glass bowl and place, uncovered, in the freezer for 30 minutes or until the mixture begins to set. Remove from the freezer and, using a teaspoon, spoon a small amount of the mixture into the palm of your hand. Roll it between your palms into a ball. Repeat with the remaining mixture. Place the plate of peppermint creams in the freezer, covered in aluminum foil, while you prepare the Chocolicious Sauce for coating.

*Lucuma powder is a low-glycemic superfood sweetener. If, like me, you don’t have any in your pantry, you can sub in brown sugar.

Chocolicious Sauce

• ½ cup raw cacao butter
• generous ⅓ cup raw cacao powder
• scant ¼ cup raw agave nectar

For the sauce: Melt the cacao butter as before. When the cacao butter has fully melted, spoon in the cacao powder before pouring in the agave nectar. Using the wire whisk, gently whisk the mixture until the powder and liquids are completely combined. Remove the peppermint creams from the freezer. Take the heatproof bowl off the saucepan of hot water. Add each peppermint cream, one at a time, to the sauce, using a fork to roll it through the chocolate, until completely coated. Use the fork to scoop out the chocolate-coated peppermint cream and place directly onto a baking sheet. Swiftly repeat this process while the sauce remains warm until all your peppermint creams are evenly coated. Place the sheet on a tray and transfer to your refrigerator for about 30 minutes for the chocolate coating to set, but refrigerate for up to 2 hours to make them firm throughout. The peppermint creams will keep in an airtight glass jar in the refrigerator for up to 2 weeks.


Vegan Gingerbread Cookies

Gingerbread Cookies

Adapted from Raw Cookies by Julia Corbett
Makes about 16 ¼-inch thick cookies


• 1 cup almonds
• 1 ½ cups coconut flakes, macaroon- or fine-cut
• ¼ cup sun-dried cane juice crystals or coconut sugar
• 1–2 tablespoons raw honey (liquid or crystallized) or coconut nectar
• 1 tablespoon almond meal [The original recipe calls for mesquite pod meal; in a pinch, I substituted almond meal and it worked just fine.]
• 1 teaspoon ginger powder
• 1 teaspoon coconut oil, solid or liquid
• ¼ teaspoon clove powder
• ¼ teaspoon cinnamon powder
• ¼ teaspoon Himalayan salt

For the cookies: Using a high-power blender, grind the almonds and the coconut flakes into a fine flour. Grind the sugar into a powder in a spice grinder or high-power blender. Place all ingredients in a food processor, and mix until combined and a dough is forming, sticking together easily. Form a ball, and press, by hand, onto a parchment-paper-lined cutting board. Roll with a straight-sided glass or a rolling pin, if necessary, until the dough is ¼-inch thick. Chill for at least one hour, then cut out shapes with a cookie cutter and carefully transfer to a plate. Set aside.

Ginger Spice Frosting

• ¼ cup coconut oil, solid
• 3 tablespoons maple syrup
• 2 tablespoons lucuma powder
• ½ teaspoon ginger powder
• few pinches of Himalayan salt
• few pinches of cinnamon powder
• few pinches of nutmeg
• few pinches of anise powder

For the frosting: Be sure your coconut oil is solidified; chill if necessary. Whip it in a small bowl with a spoon until most of the lumps are gone. Mix in the maple syrup, and whip until creamed together. Mix in all remaining ingredients, and whip until a smooth frosting consistency forms. Frost gingerbread cookies with a butter knife or spoon, or pipe on with a pastry bag. Store, chilled, until ready to serve.

Tags: Julia Corbett Raw Foods Recipe Vegetarian & Vegan Jessica Fenton

About the Author

Bevin is the publicity and marketing manager at North Atlantic Books.