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Nog Creams (raw, vegan, GF)

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In the midst of Christmas season, Raw Nog Creams sounded perfect for the occasion.  After I had them all decorated my husband walked by and said, “Hey, those look like cat whiskers.  Hmm, so much for the holiday theme.

Personally, I think they turned out adorable and festive.  Although I will admit I now see the “cat” in them but I don’t want to admit that to him.  haha.  I made them for our Christmas Eve gathering this evening and they were well received.  They are sure to go on the list of goodies to make come next Christmas season.



Vanilla Cream Frosting:



  1. In a bowl, whisk together the cashew flour, almond flour, nutmeg and sea salt. Add the date paste, and mix to combine. The mixture should be damp enough to mold, yet still crumbly like a cake.
  2. Divide the mixture into 6-8 equal sections. Shape each section into a ball and flatten into cookie shapes.
  3. Frost with raw whipped icing and decorate with dried cherry pieces and pumpkin seeds.

Vanilla cream frosting:

  1. After the cashews are done soaking, drain and discard the soak water.
  2. In a high-powered blender combine the cashews, coconut milk, honey, lemon, vanilla, and salt. Blend until creamy.  No grit should be detected.
  3. Add the Irish moss and blend until incorporated.  Do not over blend, this can break down the structure that Irish Moss adds to the recipe.
    • If you don’t have or want to use Irish Moss, replace with more soaked cashews.
  4. With a vortex going in the blender, drizzle in the coconut oil and then add the lecithin.  Blend just long enough to incorporate everything together.  Don’t over process.
    • What is a vortex?  Look into the container from the top and slowly increase the speed from low to high,  the batter will form a small vortex (or hole) in the center.  High-powered machines have containers that are designed to create a controlled vortex, systematically folding ingredients back to the blades for smoother blends and faster processing… instead of just spinning ingredients around, hoping they find their way to the blades.
    • If your machine isn’t powerful enough or built to do this, you may need to stop the unit often to scrape the sides down.
  5. Store any excess frosting in an airtight container in the fridge for up to two weeks. (approx)


Recipe for cookies created by: Rawdorable!

This recipe was a combination of 3 different recipes.   I then accidentally put the irish moss paste in the mixture. (it was suppose to go into a pumpkin mousse recipe I was also working on).  But in the end, it was a wonderful discovery as it has a wonderful consistency and holds up very well to frosting.




  1. *You can make your own coconut milk with 1 part coconut flakes and 3 parts water.  Pour your milk through a nut bag to remove small coconut bits.  For this recipe I used 1/2 cup shredded coconut and 1 1/2 cups of water.  I had a smidgen more than 1 cup which was perfect to wet whistle as I was working away in the kitchen.
  2. ***Lecithin is acts as an emulsifier, thickening up your frosting a bit.
  3. ***Irish Moss paste works wonders in a recipe.  This will help your frosting really hold up at room temperature.

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2 thoughts on “Nog Creams (raw, vegan, GF)

  1. Igloo says:


    Can I use whole pitted dates instead of the date paste? If so, how many would I need?

    • amie-sue says:

      Igloo… you can but I like to encourage you to make the date paste. It is a great technique to have because it makes a really smooth texture. If you use whole dates, you might want to soak them in some hot water first to soften them, so they blend good. Drain the soaking liquid before adding them. amie sue

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