Strawberry Coconut Heart Cookies – Raw Vegan

I’m not really a big fan of Hallmark holidays like Valentine’s Day. I don’t know why, they’ve just never really been my thing. I did used to love those little candy hearts with the sayings on them though. I don’t even know their proper name, but oh man I could have a whole bag gone in no time. Funny how things like that change! This year I created these really simple strawberry coconut cookies and as I ate them I was actually glad that they are now a part of my life in replacement of the not so healthy, over processed candies.

I find it to be pretty awesome how much our tastebuds can evolve over time and begin to crave whole plant based foods in place of the proceeded junk that many of us are so accustom (addicted) to. Two years ago I don’t think I would have even considered trying these if someone offered them to me, but I would grab a handful of candy without second thought. Now things have done a complete 180 and I find it so strange that I used to be so blind when it came to health and nutrition.

So when I was thinking of a recipe to share with everyone that I love (you guys!) this year, I wanted to give you all something that is sweet, sugary, and delicious. That way you can share them with the ones that you love as well! When you make healthy and great tasting foods to share with others it has the ability to open up a whole new world for them. They begin to see that eating a vegan/plant based diet isn’t just all salads and green juices and most of the treats that don’t involve animal products taste much better than the ones that do! The connection might not happen immediately, but it can happen and it is one of the most gratifying experiences to help someone begin (or continue) a journey towards health and happiness.

Strawberry Coconut Heart Cookies

makes 8-10 cookies

1 cup dates
1/4 cup shredded coconut
1 tablespoon coconut sugar

Blend together all ingredients in your blender or food processor. Remove from blender and roll out evenly onto parchment paper. Using a small heart shaped cookie cutter, cut out cookies. Set aside.

Cashew Cream:
1 cup cashews, soaked
1 cup strawberries
3/4 cup water
Juice from 1 lemon
Pinch of himalayan salt
Drop of vanilla

Blend all ingredients together until smooth. Remove from blender and ice your cookies.

Top with a bit of coconut sugar and melted chocolate, if desired. Serve, enjoy!

Store in the refrigerator or freezer.

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