These are LUSCIOUS. Nothing is sexier than whipped coconut cream. Period. —EvE
SERVES 4 TO 6
CHOCOLATE COOKIE CRUST
1 cup (110 g) cashews
¼ cup (27 g) cacao powder
Scant ½ cup (55 g) ground flaxseed
3 tbsp (45 ml) maple syrup
1 tsp vanilla extract
Pinch of Himalayan salt
VANILLA WHIPPED COCO CREAM
1 (13½-oz [400-ml]) can full-fat coconut milk, left in the fridge overnight
¼ cup (47 g) coconut sugar, ground into powder
¼ tsp vanilla bean seeds
FOR THE COOKIE CRUST
Grind the cashews into flour, and 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 ¼ cup (30 g) of this mixture for the cookie crumble. Press the remaining dough into tart tins or whatever shape you like, and put them in the fridge for an hour or more so they harden up.
FOR THE COOKIE CRUMBLE
Roll out the dough you set aside and leave it in the oven at its lowest temperature until it gets crispy. This may take 2 to 3 hours. Or use your dehydrator. Then chop it up into cookie pieces. 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.
FOR THE COCO CREAM
Scoop the cream from the top of the can of coconut milk into a mixer. Whip until thickened, about 5 minutes. Add the sugar and vanilla and whip to combine. Scoop the whipped coco cream into the cookie crusts. Sprinkle on the cookie pieces and enjoy!
VARIATIONS
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.