Raw Spiced German Christmas Cookies (Pfeffurnusse)
Hazel & Cacao: Hazel & Cacao
Recipe type: Dessert
- Cookies:
- 1 cup almonds
- ½ cup rolled oats
- 1 cup pitted dates
- 1 TBSP molasses
- ½ tsp each: anise, cinnamon, cardammon
- ¼ tsp each: allspice, nutmeg, cloves, ground black pepper
- icing:
- ¼ cup soaked cashews
- 1 TBSP maple syrup
- 2 TBSP plant milk of choice ( I used soy)
- 1 TBSP water
- ½ TBSP fresh lemon juice
- 1 TBSP coconut oil
- drop of vanilla extract
- For the cookies: begin by processing the almonds and oats in a food processor until they turn into flour consistency.
- Add the dates, molasses and spices and process until sticky
- Roll 1-2 TBSP amounts into balls and then flatten into cookie shape (they are quite sticky)
- Place in fridge to set while you make the icing
- For Icing: place all ingredients in a blender and blend until smooth. About 1-2 minutes.
- Dunk cookies into icing to get even coverage
- Set in freezer for at least an hour (preferably in a container with a lid as the icing can turn brown when it dries out). Enjoy!
Recipe by Talida Voinea at https://talidavoinea.au/raw-spiced-german-christmas-cookies-pfeffurnusse/
3.5.3208