Ingredients Serves 6
- 1.5 cups almonds
- 12 dates
- 1/2 cup desiccated coconut
- 2 tbsp agave or maple syrup
- A pinch of salt
- 1 cup frozen cherries
- 1/2 tsp lemon juice
- 3 tsp chia seeds
First of all, thaw 1 cup of frozen cherries and soak 12 dates in water for at least half an hour.
For the dough:
Process 1.5 cups of raw almonds in a blender until finely ground. Add 1/2 cup of desiccated coconut and process again. Transfer the mixture into a bowl.
Place 8 (out of 12) soaked dates into a blender and process until smooth.
Combine almond-coconut mixture, a tiny pinch of salt and date puree, add 2 tablespoons of agave/maple syrup, mix well with your hands. Shape the dough into a bowl and place it into a freezer for 10-15 minutes.
For the filling:
Place the thawed cherries into a seive and push with a spoon to remove excess juice.
Place the cherries into a blender, add remaining 4 dates, 1/2 teaspoon of lemon juice and process until you get a nice smooth consistency.
Optionally you can add 3 teaspoons of chia sees. Mix well and refridgerate for 20-30 minutes to thicken.
Place the dought on a piece of parchment paper and roll it out to aproximately 1/4-inch thick layer.
Using a bigger-size cutter, cut out as much cookies as you can. Tranfer them into anouther flat surface, repeat process with the leftover dough.
As you can see on the picture, I've got 12 cookies. The yeild may vary depending on the thickness and the size of your cookies.
Now using a smaller-size cutter, cut the holes in the centers of half the cookies.
Spread some cherry filling on top of each solid cookie.
Place the cookies with holes on top and gently press down. Now you can add more filling into the holes. Keep in the fridge or in the freezer. If freezing, allow to thaw for 20 minutes before serving.