Recipe & Photo by Emily Von Euw THIS RAWSOME VEGAN LIFE


They are creamy, rich, sensual and based around whole food ingredients.

SERVES:   Makes 6 -8 depending on desired size

PREP TIME:  20-30 Minutes (Plus setting & baking time)

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


Chocolate Cookie Crust & Cookie Crumble:

  • 1 cup cashews

  • 1/4 cup cacao powder

  • Scant 1/2 cup ground flax seeds

  • 3 tablespoons maple syrup

  • 1 teaspoon vanilla extract

  • Pinch himalayan salt

Vanilla Whipped Coco Cream:

  • 1 can full fat coconut milk, left in the fridge overnight

  • 1/4 cup coconut sugar, ground into powder

  • 1/4 teaspoon vanilla bean seeds


Vitamix or Blender of Choice


Cookie Crust: Grind the cashews into flour, then throw the cashew flour into a bowl and mix in the rest of the ingredients until you have a doughy mixture that holds its shape. Set aside a scant 1/4 cup of this mixture for the cookie crumble. Press the remaining dough into tart tins or whatever shape you like and put in the fridge for an hour or more so they harden up.

Cookie Crumble: Roll out the dough you set aside, then leave it in the oven at its lowest temperature until it gets crispy. This may take 2-3 hours. Or use your dehydrator. Then chop it up into cookie pieces. Note: I only left mine in the oven for an hour so it didn’t get crispy, but I used it anyway. It’s all good.

Coco Cream: Chill the can of coconut milk in the fridge for at least 24 hours. I like to keep a few cans in the fridge at all times so I don’t have to wait.  About 1 hour before making the coconut whip, chill a mixing bowl in the freezer. After chilling the can, open the can and scoop the solid white coconut cream into the bowl. Discard the coconut water or save it for another use (such as coconut water ice cubes). Using an electric hand mixer or a stand mixer with the whisk attachment, beat the cream until fluffy and smooth. Add in sweetener to taste and vanilla. Return whipped cream to fridge until ready to use. It will firm when chilled and soften at room temperature. This will keep in the fridge in a sealed container for up to 1 week or you can freeze it in an airtight freezer-safe bag for up to 1 month. After chilling in the fridge, allow it to sit at room temperature until it softens slightly and then you can re-whip it as needed.

Scoop the whipped coco cream into the cookie crusts. Sprinkle on the cookie pieces and enjoy!

ADAPTIONS: you can use any nut instead of cashews; you can use cocoa or carob powder instead of cacao; you can use dates instead of flax seeds; you can use any other sweetener instead of maple syrup; you can use vanilla extract instead of vanilla bean seeds.

Stacey Christie