Exclusive Nutristrength Giveaway & Superfood Recipe! 

Makes: 8-10 cookies Time to prepare: 45 minsPreparation: Easy/Medium Free From: Gluten, Wheat, Yeast and Soya Suitable for Diets: Coeliacs Suitable for Lifestyles: Vegetarian, Low-Carb, Paleo, Sugar-Free Allergens (Contains): - Peanuts Beneficial Nutrition: Low-Carb, Gluten-Free, High Protein Sukrin Products: Sukrin Peanut Flour, Sukrin:1, Sukrin Icing

Makes: 8-10 cookies Time to prepare: 45 minsPreparation: Easy/Medium
Free From: Gluten, Wheat, Yeast and Soya
Suitable for Diets: Coeliacs
Suitable for Lifestyles: Vegetarian, Low-Carb, Paleo, Sugar-Free
Allergens (Contains): - Peanuts
Beneficial Nutrition: Low-Carb, Gluten-Free, High Protein
Sukrin Products: Sukrin Peanut Flour, Sukrin:1, Sukrin Icing

Raw Peanut Butter Cookies with a Beet Cashew Frosting Recipe by Szabina Szentei 

Raw cookies are the perfect, easy to make healthy treat - with no oven required! This decadent, melt in the mouth recipe from Szabina is loaded with flavours and naturally sweet ingredients including beetroot, peanut, cashew nuts and coconut. Packed with natural protein, low in sugar and gluten free - you won't be able to stop at one!

Instructions

Ingredients

Cookies:

Beet Cashew Frosting: 

Dusting: 

  • 2-3 tbsp ground hazelnuts

*(1 cup of cashew nuts. Soak cashews in water for at least 6-8 hours. In a food processor combine nuts, 50 ml almond milk. Process on high speed for 30 seconds. Scrape down the sides with a spatula and process to desired smoothness, adding more almond milk until it's creamy)

  • Melt cocoa butter and coconut oil slowly, at a low temperature.

  • Mix all other ingredients together with a spatula and add the melted coconut oil, cocoa butter. Using your hands, mix to incorporate completely. 

  • Once mixed, take a sheet of parchment paper sprinkled with the hazelnut dusting, and roll the dough into a log. Be sure to roll it pretty tight - it is easier to roll the mix between another sheet of parchment paper.

  • Leave in the paper and place in the freezer to firm before slicing (about 15-20 minutes).

  • For the frosting, beat ingredients together until smooth and creamy. It is easier to use an electric whisk or mixer. If the frosting becomes too thick, add an extra splash of almond milk. If it becomes too thin, add more Sukrin Icing. 

  • Remove the roll of dough from the fridge and cut into 8-10 pieces.

  • Time to frost the cookies! Use a decorating pipe or knife to swirl the icing on top of the cookies. 

Tips & Notes

Store in an airtight container to keep fresh for several days. 

Decorate your cookies with pink rose petals.

 

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