Today I was really missing my mom, the lucky lady who recently moved to Cabo to pursue a savvy lifestyle change. So I decided to use the lovely dish and tray set she gave me as a parting gift and make a (nearly) raw vegan version of one of her most amazing holiday cookies, the haystack.
I can’t wait for our next family gathering so I can knock my mom’s socks off with the vegan (raw! shh) version of her classic!
I used the base recipe from our Coconut Chunk Cookies, but made a few key adjustments. Please keep in mind that depending on the size of your banana, (there’s a joke in there somewhere) you may have to add more coconut or flax.
Ingredients: 12 medium cookies
2 ripe bananas
2 cups of coconut (shredded, unsweetened, unsulphured is best)
1/2 cup of ground flax seed
2 tsp cinnamon
3 medjool dates, de-pitted and chopped small
3 tbsp hemp hearts
2-4 tbsp of agave nectar depending on your sweet tooth (skip if you’re ‘neu-raw-tic’…haha.. or make sure it’s unpasteurized)
1/4 cup of raw cacao ground to powder
2 tbsp raw cacao nibs (I used Navitas lightly sweetened and they were rad)
Roll little balls into cookies, press them into your desired shape, and place on wax paper on a cookie sheet or layer in a pyrex glass container. Set in the refrigerator for at least three hours. I actually freeze mine and the chilly chocolate treats last a lot longer.
These delights pair perfectly with tea and a patio in the early afternoon, or as a sweet offering to guests.
~The Vegan Project