Raw pistachio cookies

60 min

Suitable for vegans

Type of dish: Pastries

Temperature: Room temperature

Cuisine type: Vegan cuisine, Gluten free cuisine

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Oatmeal flavor 0.023 kg

Cashews 33.333 g

Aceite de coco 8.333 g

Vanilla flavour 0.208 g

Table salt 0.208 g

Agave syrup 20.833 g

Chocolate sprinkles 0.013 kg

Pistachios 0.042 kg

Vanilla flavour 0.208 g

Table salt 0.208 g

Dark chocolate coating 0.021 kg

Elaboration

Slightly roast the oatmeal in a pan or in the oven (a few minutes will be enough).
Grind the cashews and mix them with the oatmeal.
Add in the coconut oil, vanilla extract, salt and agave syrup. Lastly, add in the chocolate chips.
Mix until combined and let cool in the fridge for 30 minutes.
Roast the pistachios. Then, coat them in salt.
Grind them and gradually add coconut oil, until you get the consistency of a paste.
Divide the dough into 10 g. portions. Shape them into a ball and gently press them.
Spread the pistachio cream on top of each cookie and stick two cookies together.
Keep in the fridge.
Optional: coat the cookies with dark chocolate.

Nutritional information (1 portion)

Energy

175.88

kcal

Carbohydrates

13.28

Proteins

4.74

Lipids

11.34

Fiber 1.72 g

Saturates 2.62 g

Monounsaturated fatty acids 5.29 g

Polyunsaturated fatty acids 0.95 g

Cholesterol 0.35 mg

Calcium 27.22 mg

Iron 1.49 mg

Zinc 0.73 mg

Vitamin A 2.83 ug

Vitamin C 0.0 g

Folic acid 11.13 ug

Salt (Sodium) 347.6 mg

Sugars 6.31 g

The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.