- Hide menu

Raw Nog Creams

FavoriteLoadingAdd to favorites

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.

Ingredients:

Preparation:

  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. Frost with raw whipped icing and decorate with dried cherry pieces and pumpkin seeds.

Recipe for cookies created by: Rawdorable!

Vanilla Cream Frosting

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.

Ingredients:

  • 1 cup raw cashews, soaked for 2 hours
  • 1 cup fresh coconut milk*
  • 1/4 cup raw honey
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp vanilla extract
  • 1/8 tsp sea salt
  • 1/2 cup raw cold pressed coconut oil (melted)
  • 1 Tbsp lecithin**
  • 3/4 cup Irish Moss paste***

Preparation:

  1. In the blender combine all of the ingredients except for the oil and lecithin.  These will be added at the very end.
  2. Blend until it is nice and creamy.  This may take a few cycles, just be careful that you don’t over heat the frosting.
  3. Store any excess frosting in an airtight container in the fridge for up to two weeks. (approx) Eat daily by the spoonful? :)

Tips:

  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.

Facebook Pinterest Twitter Plusone Stumbleupon

m4s0n501

2 thoughts on “Raw Nog Creams

  1. Igloo says:

    Hi,

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

    • 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

Leave a Reply

Your email address will not be published. Required fields are marked *

one × 5 =

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>