キノ・マクレガ―のインスタグラム(kinoyoga) - 5月14日 00時52分

Iced VoVo Cookies
This iconic Australian biscuit has been revamped to achieve health status and pairs great with the smoothie I just posted on snapchat (are you following my snap story today?). #raw #vegan #recipe from @thegreatuncooking
Base
Ingredients.
Measure nuts then presoak to activate
1 cup almonds
1 cup of cashews
1/2 cup coconut flour
1/2 cup rice malt syrup
1 tsp vanilla extract
Crackle of pink salt
Method
Blend all ingredients in food processor until it forms a ball when squeezed with hand. Press onto a cookie tray line with baking paper. Rollout flat between another piece of baking paper with a rolling pin.
Coconut layer
Ingredients
2 cups desiccated coconut
1/2 cup rice malt syrup
2 tbs coconut paste (melted)
1 - 2 tbs coconut oil (melted)
Vanilla stevia drops to taste or 1 tsp vanilla extract
1 tbs raspberries (for coloring-optional)
Method
Blend all ingredients in a food processor. Scrape down sides and blend gain for a few minutes until smooth.
Roll coconut mixture into sausage lengths or small balls to line the edges of your cookie base. Press onto the base. Leave an empty strip down the middle to fill with raspberry jam. Refrigerate.

Raspberry jam
Ingredients
2 cups raspberries
3/4 cup pitted dates (packed)
1/4 cup hot water to soften dates
Method
Pour hot water onto dates in a glass bowl and allow to soak and soften for a few minutes. Blend raspberries and dates in food processor, until dates are broken down. Adjust for sweetness with vanilla stevia drops if you like it sweeter. If it's too thick, add some of the hot date water. Spoon the jam onto the biscuit. Allow to set before slicing into small biscuit sized portions. Sprinkle with additional coconut to garnish.

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