Recipe Monday: Raw & Vegan Lemon Poppyseed Coconut Cream Cookies

Posted by – July 25, 2016
Categories: Food & Nutrition

Lemon Poppyseed Coconut Cream Cookies

From Raw Cookies by Julia Corbett

Makes about twenty 1½ x 2-inch cookies

  • ½ cup cashews
  • 2½ cups coconut flakes, macaroon-cut or fine-cut
  • 1 teaspoon lucuma powder
  • ½ cup dates, pitted
  • 1 teaspoon vanilla bean powder
  • 1 tablespoon poppy seeds
  • 3–4 tablespoons raw honey (liquid or crystallized) or coconut nectar
  • pinch of nutmeg
  • ¼ teaspoon lemon zest
  • ¼ teaspoon Himalayan salt
To Make:

Blend cashews in a high-power blender to make a flour. In a food processor, mix the coconut flakes and cashews until combined. Add all remaining ingredients to the food processor, and mix until a loose dough forms. Line an 8 x 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. Remove the parchment paper, and set the pan aside while making Lemon Cream.

Lemon Cream

  • ½ cup coconut oil
  • 2 tablespoons olive oil
  • 4 tablespoons lemon juice
  • ¼ cup sun-dried cane juice crystals or coconut sugar
  • ¼ cup cashews
  • 1 tablespoon raw honey (liquid or crystallized) or coconut nectar
  • ¼ cup pure water
  • ⅛ teaspoon turmeric powder
  • pinch of Himalayan salt
  • 2 tablespoons poppy seeds
To Make:

Melt the coconut oil in a glass jar placed in hot water, or over a double boiler. Place all ingredients for the Lemon Cream (except poppy seeds) in a high-power blender, coconut oil last, and blend until smooth and creamy. Stir in poppy seeds by hand.


Chef Notes: Using a Double Boiler

A double boiler can be used to melt down solid fats that can liquefy, for ease of blending or adding dry ingredients to re-solidify into a hardened state. Fill a medium-sized pot with 1–2 inches of water, and place over low heat on a stovetop. Place a larger glass bowl or metal bowl over the pot opening, to cover the opening, but not touch the water below. Always use low heat to ensure that melting ingredients do not overheat. After contents are halfway melted or so, stir consistently until completely melted, and remove from heat.

Tags: Julia Corbett Raw Foods Recipe Vegetarian & Vegan

About the Author

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