Two very dark cookies, a soft green cream in the middle: these raw sandwiches borrow their silhouette from the famous filled biscuit, but everything in them is blended cold. The dough brings together almonds ground to a powder, Medjool dates and raw cacao; the cream is born of soaked cashews and pistachios, whipped up with coconut oil and scented with vanilla. No oven, no dehydrator: it is the freezer that gives the cookies their crunch and the cream its hold. Just plan to start a few hours ahead.
Raw cacao cookies filled with pistachio cream
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Ingredients
For the cream
- 65 g raw unsalted cashew nuts
- 65 g raw unsalted pistachios
- 1 tablespoon coconut oil
- the seeds of one vanilla pod, or 1 teaspoon vanilla powder
For the cookies
- 140 g raw unsalted almonds
- 5 pitted Medjool dates, soaked for 10 minutes in hot water
- 2 tablespoons honey
- 45 g raw cacao powder
- 1/8 teaspoon sea salt
Method
- Soak the cashews and the pistachios in water at room temperature for at least 1 hour, long enough for them to start softening. Drain and rinse thoroughly.
- Meanwhile, in the food processor fitted with the S blade, grind the almonds to a fine powder, without going so far as to obtain a purée. Add the honey, the raw cacao and the salt, then blend until the dough gathers into a ball.
- Turn the dough out onto a work surface lightly greased with coconut oil and roll it out to about 6 mm thick. Cut out around 26 circles with a cutter or a knife.
- Lay the cookies flat on a board and put them in the freezer for at least 1 hour, until they are firm.
- While they harden, blend the drained cashews and pistachios with the coconut oil and the vanilla for 3 to 5 minutes, until you have a smooth, pale green cream.
- Take the cookies out, spread a generous spoonful of cream over the inner face of one of them, close with a second cookie and press without crushing. Repeat with the rest.
- Store the sandwiches in an airtight box and leave them in the freezer for at least 2 hours before serving.
Tip
With no pistachios to hand, replace them with the same quantity of cashews: the cream will be paler, but just as smooth. If your dates are dry, extend the soaking by ten minutes, otherwise the dough will refuse to come together. These cookies keep for a month in the freezer, separated by squares of baking paper so they do not stick to each other, and are eaten three to four minutes after coming out: cold enough to stay crisp, tempered enough to release the pistachio.
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FAQ: your questions about the raw cookies filled with pistachio cream
How do you make cookies without baking them in the oven?
The method rests on three elements: a nut ground to a powder to replace the flour, a sticky dried fruit as a binder, and cold instead of heat. In this recipe, it is 140 g of almonds, 5 Medjool dates and 45 g of raw cacao, blended until they form a ball that you roll out. The time in the freezer replaces the baking: that is what makes the cookies firm and snappy. Allow one hour for the cookies alone, then two more once the sandwiches are assembled.
What is an easy sweet recipe to make without baking?
Blended desserts are the most accessible: date energy balls, avocado and cacao mousse, cashew cream, or these filled cookies. The common thread is always the same: a decent food processor, dried fruit to sweeten and bind, and a little patience in the cold. This one calls for an hour of soaking and two hours of freezing, but less than twenty minutes of actual work. Start with cashew cream, it is the most versatile base to have in mind.
Where can I find unsalted pistachios?
Look in the dried fruit and nut aisle of organic shops, in Greek, Turkish or Iranian grocers, and in bulk stores, where they are often far cheaper. Check what is written on the label: many pistachios are sold roasted and salted, which does not suit a sweet cream. Shelled and skinned pistachios, nice and green, save a considerable amount of time. Keep them in the fridge, they turn rancid faster than almonds.
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