-
Servings
4 -
Prep Time
15 minutes -
Cook Time
30 Minutes -
Total Time
45 Minutes -
Difficulty
Easy
Ingredients
COOKIES
| 110g | oat flour |
| 35g | date syrup |
| 30g | coconut oil ⠀ |
| Pinch of salt |
BUTTERCREAM
| 115g | cashews (soak for 1 hour in boiling water) | |
| 60g | coconut cream | |
| 4 | tbsp date syrup | |
| 1 | tbsp lemon juice | |
| 25g | melted coconut oil | |
| 0.5 | tsp vanilla essence | |
| Pinch of salt |
There is nothing butter than cookies and cream 🍪 🥛 Raw oat cookies with a creamy cashew-coconut natural buttercream frosting 🧁
METHOD
This time we’ll start with the buttercream as it requires a longer chill time ❄️
Buttercream
- Soak cashews in hot water for 1 hour
- Drain and add to blender
- Add remaining buttercream ingredients
- Blend on high speed until smooth
- This may require scraping down the blender and re-blending again
- Freeze for 45 minutes to 1 hour
- Remove from freezer and whisk / blend again
- Freeze for 1 more hour until semi firm and use a hand whisk to blend until creamy and smooth
- Your frosting is ready to use!! ⠀⠀
Cookies
- Melt coconut oil
- Mix up base ingredients until dough forms
- Roll into thin sheet ~ 0.5cm
- Use cookie cutter to shape
- Place in freezer for 10 minutes before icing
- Swirl buttercream over cookies with a piping bag