Recipe & Photo by Emily Von Euw THIS RAWSOME VEGAN LIFE


In the ingredient list we’ve got nuts, fruits, and veggies all rolled into outta-this-world yumminess bites. As long as you like the taste of fresh coconut and beets, you’re gonna go nuts – pun intended – for these. Otherwise just use cashews instead of coconut, and berries instead of beets! As usual I give you plenty of options for adapting the recipe to your own preferences. Another idea: instead of adding cacao to the chocolate filling, use mint leaves! I was gonna do that but didn’t have any on hand so I improvised. I could eat the coconut cream straight outta the bowl all day long, personally.

SERVES:   Makes aprox 5.

PREP TIME:  15 Minutes + Setting time

DIETARY CONSIDERATION:  Vegan, Vegetarian, Paleo, Sugar Free, Dairy Free, Soy Free, Gluten Free 



  • 1 Cup Macadamias (or any other nut or seed)

  • 1 Cup Dates

  • 1 Heaping Tbs Cacao Powder

Cream base:

  • 1 Cup Young Coconut Meat (or soaked cashews)

  • Up to 1/2 Cup Coconut Water (or water)

  • 1 Tbs Raw Coconut Sugar (or 1/4 cup dates)

  • 1 Tsp Vanilla Powder

  • 3 Tbs Melted Coconut Oil

Add ons:

  • 1 Tbl Beet Juice (or berries)

  • 1 Tbl Cacao Powder


Vitamix or Blender of Choice

Food Processor


To Make Cookies: In a food processor, process the nuts until they are small crumbs. Add the dates and cacao (if using) and process until it all begins to stick together. Using a small cookie mold, shape into around 10 cookies and put in the fridge.

To Make Fillings: blend all the ingredients for the cream base together until smooth, adding water as needed; it should be the consistency of very thick yogurt. Taste and add more sweetener if you want. Divide this heavenly mixture equally into 3 bowls. In one bowl, stir in the beet juice. LOOK AT THAT COLOUR. In another bowl, stir in the cacao powder. In the last bowl… do nothing. Store these creams in the fridge overnight so they have time to thicken and develop more flavour. If they aren’t thick enough to hold their own shape by the next day, stir in some melted coconut oil and put back in the fridge until they firm up.

Assembly: Sandwich your cookies with the various fillings and enjoy! Optional: put them in the freezer for ice cream sandwiches.

Stacey Christie