A vegan version of Monte Carlo cookies, a classic Australian classic cookie. Two sweet coconut cookies sandwich a layer of vanilla cream and raspberry jam.
Drooling yet? As delicious as they are, I realise they aren't the most nutritious and earth/animal-friendly food (ooh the cows!). So rather than compromising my desires for my beliefs, I made my own! I was going to bake the biscuits but after I made the mixture, it was too irresistible so they didn't make it to the oven. Oh well, that’ll mean I’ll have to make them again! No complaints here!
Raw Monte Carlo biscuits
- ¼ cup raspberries
- 2 tbs chia seeds
- 2 tbs any light-coloured sweetener, such as rice malt syrup or maple syrup, or to taste
- 1 tbs water
- ½ cup raw cashews
- 1 tbs any light-coloured sweetener, such as rice malt syrup or maple syrup, or to taste
- 1 tbs coconut butter or oil, melted
- 1 tbs almond butter
- ½ tbs vanilla extract or vanilla bean powder
- The night before, soak the cashews (for the cream) and the dates (for the biscuits) in enough water to cover.
- For the raspberry jam, combine all of the ingredients and mash with a fork until there are no more lumps of raspberries. Make sure chia seeds are consistently mixed through. Set aside in fridge.
- For the vanilla cream: Drain the cashews and combine all of the ingredients in a high-powered blender/food processor or with a whizz stick. Whizz until smooth and creamy. If it's not mixing well, add a little water or plant-based milk. Remove and set aside in fridge.
- For the biscuits: Seperate the dates from the soaking water. Add all biscuit ingredintes to the a food processor and whizz until it forms a dough mixture. If the mixture is not sticking, add some of the reserved soaking liquid used for the dates and whizz until combined.
- Shape the biscuit ‘dough’ into desired shapes. Spread the vanilla cream and the raspberry jam on half of the batch of biscuits. Place the remaining biscuits on top of the iced biscuits to create sandwiches
- Store biscuits in fridge until ready to enjoy!