Erin Simone Uncooked Blog

HAPPY HALLOWEEN!  I developed an awesome raw vegan Halloween cookie!  They don't require a dehydrator so anyone can make them!  What are you waiting for???  Run, not walk  to the store and get going as you will not be disappointed! 

RAW VEGAN COCONUT-CACAO SPIDERWEB COOKIES

Makes 20

Special Equipment: Food Processor, small plastic baggie, scissors, toothpick and your favorite kitchen helper!

Note: Cookies can be made in advance and iced a different day.

INGREDIENTS:

Cookies:

1 cup cacao powder

2 cups raw, unsalted almonds (preferably sprouted)

3 cups pitted, coarsely chopped Medjool dates

1 cup unsweetened shredded coconut

2 tsp vanilla extract

pinch of sea salt

Icing:

1 cup coconut butter

½ cup fresh coconut water

2 tsp vanilla extract

2 Tbsp liquid sweetener (I used coconut nectar)

pinch of sea salt

Spiderweb Cacao Drizzle

¼ cup melted coconut oil

½ cup cacao powder

1/3 cup liquid sweetener (again, I used coconut nectar)

1 tsp vanilla extract

1 Tbsp Fleur de Sel (also known as Maldon Salt)

pinch of cayenne pepper (optional)

1.) To make cookies:  Add almonds and dates to food processor and process until very finely chopped.  It should resemble coarse sand. Add cacao, coconut, vanilla, salt and process until everything is fully incorporated.  Unplug, take blade out and put dough in a separate bowl.  (You will need the food processor again so definitely wash.)  Start taking small pieces of dough and forming into about ¼-inch thick discs about 2 inches in diameter for the perfect cookie!  Once formed, place on large platter or cutting board and stick them in fridge while you make the frosting.

2.) To make the icing:  Take all measured ingredients and process until fully incorporated and smooth, about 30 seconds.  This is not an overly sweet icing, but if you need it sweeter add 1 or 2 more Tbsp of coconut nectar.  It will take some effort on your part, but try to refrain from eating all of the icing before actually icing the cookies!

3.) Icing the cookies:  Take cookies out of fridge and grab a butter knife.  You will take about 1 Tbsp of icing with knife and evenly spread icing on each cookie.  You will have some leftover icing to enjoy!  Place cookies back in fridge while you prepare you spiderweb cacao drizzle.

4.) Cacao drizzle:  Heat ¼ cup coconut oil in measuring cup for about 20 seconds in microwave.  Remove and add pre-measure cacao, liquid sweetener, vanilla, salt and optional cayenne.  Stir vigorously with a fork until well-incorporated and smooth! 

5.) Putting it all together: Tell your special kitchen helper you need their help now.  Take cookies out of fridge.  Pour cacao sauce into one corner of ziplic bag.  Pull down with one hand to make sure sauce is nicely condensed in once corner as it will resemble a cone.  Have your helper get the toothpick ready and to snip off a tiny corner of baggie with scissors.  Take your icing bag and make a small dot with the sauce in the middle of the cookie.  You will then make 2 or 3 concentric circles around that dot by initially dragging from center dot.  Your helper will then take the toothpick and gently drag from the center dot outwards to get that spiderweb look!  Don’t aim for perfection here as you can see my spiderwebs are far from perfect.  Just have fun with it!  Once you are finished, it is best to keep cookies in fridge until ready to serve.  Pour yourself a nice glass of coconut milk and enjoy.  Happy Halloween!