Almond Cookies with Chocolate Frosting

14. April, 2009

Almonds are packed with calcium and protein and macadamia nuts also contain healthy stuff, notably the mono-unsaturated fats which are good for our heart. They also include fibre and more calcium and protein to add to the health benefits of the almonds. The cocoa powder also includes antioxidants and iron....so what are you waiting for!!!! Most cookies we eat are unhealthy but these are packed with nutrient and are actually good for you. If you are into raw foods, you can make these completely raw. These cookies are also egg free, lactose free, gluten free and vegan.

You will need a food processor to make these cookies.

E-mail recipe

Print recipe

Add to Favourite Recipes

These healthy cookies are packed with calcium and antioxidants

0 comments

This recipe is:

Egg free
Gluten free
Lactose (dairy) free
Vegan

Almond Cookies with Chocolate Frosting

Makes 12-15 cookies

Ingredients

Almond Cookies:

50 grams (1½ oz) almonds
50 grams (1½ oz) macadamia nuts
2 tablespoons agave nectar
1 teaspoon coconut oil

Chocolate Cream:

100 grams (3½ oz) cashew nuts
30 grams (1 oz) cocoa powder
1 banana, very ripe
4 tablespoons agave nectar
2 tablespoons coconut oil
¼ teaspoon salt (Himalaya or sea salt)

Preparation

First start with the cookies. Place the 50 grams almonds and 50 grams macadamia nuts in a food processor and mix for 30 seconds or until finely ground without being oily. You might need to scrape the sides of the bowl. Continue blending for 30 seconds.
Add the 2 tablespoons agave nectar and 1 teaspoon coconut oil and continue blending for 15 seconds.
With your hands, form small cookies and place on a plate/dish. Cover and place in the fridge for at least 1 hour.
Now prepare the Chocolate Cream. Place the 100 grams cashew nuts in a food processor and blend for at least 2 minutes. Scrape the sides of the bowl and continue blending for 1-2 minutes. Add 1 tablespoon coconut oil and continue blending for 1 minute or until the consistency resembles peanut butter. Leave in the bowl.
Sift the 30 grams cocoa powder into the bowl and add the ¼ teaspoon salt. Continue blending for 10 seconds.
Add the remaining 1 tablespoon coconut oil, the banana and 4 tablespoons agave nectar. You might need to scrape the sides of the bowl. Continue blending for 10 seconds.
Transfer to a medium bowl and place in the fridge for 1 hour.
Scoop cream into a piping bag (forcing bag) fitted with a 1 centimetre (0.4 inch) nozzle (any you prefer). You can also smear the cream onto the cookies with a small knife.
Serve slightly chilled.

Tips

You can use fresh berries instead of the cocoa powder for extra beautiful cookies!
If the coconut oil is cold (in which case it becomes solid), place the jar in a bowl filled with hot water for a couple of minutes.
You can use carob powder instead of the cocoa powder.
You can use other nuts such as Brazil nuts, pecan nuts and walnuts instead of the almonds and macadamia nuts.
You can use maple syrup instead of the agave nectar.
You can add cacao nibs into the chocolate cream for an extra healthy option.
You can also make thin almond cookies and use the chocolate cream as a delicious layer between.