Tuesday, January 11, 2011

Raw Almond Cookies & Strawberry Mousse

The cookie in this recipe is rich in flavor, sweet, tangy and savory all in one. Full of superfoods and vital minerals to keep your body in peak condition through the cold months. I love making superfood cookies, and all can be used as a pie crust or tart as well. When you want a treat in a flash, this is the ultimate in flavor and satisfaction.

Local berries that have been stored by freezer can last into the winter, and we can Love these flavors year round. I purchased the frozen strawberries used in this recipe from a local farm, and will think about saving my own next year.

Enjoy these flavors on their own, or paired together. It is a wonderful snack for the sweet tooth :)

Raw Almond Cookies


1 cup almonds
2 T goji berries
1 cup coconut flakes
2 T raw butter or coconut oil
2 T raw honey
3 T lucuma powder
1 T maca powder
¼ tsp camu camu powder
¼ tsp vanilla powder
2 pinches Himalayan salt
pinch orange zest

Process almonds, goji berries and coconut in a food processor or dry blender until you have a flour. Add all remaining ingredients and mix until combined and sticking together easily. A bit more honey or butter may be added if it is too dry. Press into cookie cutters, small tart pan, or roll into shapes. Chill while making other components.

Strawberry Mousse Topping


1 cup strawberries
2 T coconut butter, melted
2 T coconut oil, melted
2 T raw honey
2 T lucuma powder
¼ tsp camu camu powder
3 T orange juice, fresh
pinch Himalayan salt
pinch vanilla powder

If using frozen strawberries, defrost by using a double boiler, or leave out to defrost beforehand. Melt down coconut butter and oil. Place all room temperature ingredients into a high power blender, then add oils, and mix until smooth and creamy. Pour over cookie in cookie cutter or into a small tart. Chill at least 2 hours, then remove from cookie cutter or tart pan.

Palm Sugar Frosting

¼ cup coconut oil
½ cup palm sugar
¼ tsp Himalayan salt
3 T Strawberry Mousse Topping
2-4 drops strawberry extract

Place all ingredients into a food processor and mix until combined and smooth. Pipe onto cookies or tart. Serve or chill.

Friday, January 7, 2011

Pistachio Honey Bites

This yummy recipe uses Pistachio Butter from Wilderness Poets. This wonderful company also makes hempseed spreads and other delicious nut butters. This is their website: http://shop.hempspread.com/

A simple and easy recipe, raw and nutrient dense. Enjoy!

Pistachio Honey Bites
makes 16 bites


¼ cup pistachio butter (from Wilderness Poets)
3 T coconut butter, softened
2 T raw honey
2 cardamom pods, seeds only, ground (or 1/8 tsp cardamom powder)
1 vanilla bean, deseeded
2 pinches Himalayan salt


Place all ingredients in a food processor and blend until combined fully. Roll into balls, mold into squares or other shapes. Top with edible flowers.

Lucuma Lemon Cookies

Lucuma Lemon Zest Cookies


1 cup coconut flakes

1/2 cup brazil nuts

1/2 cup coconut butter

1/4 cup lucuma powder

2 tsp maca powder

3 T raw honey

1 tsp vanilla powder

1 tsp lemon zest

2 pinches himalayan salt

fresh grated nutmeg

Place coconut flakes and brazil nuts in a food processor and pulse until a flour forms. Mix in all remaining ingredients until a dough is formed. Roll into teaspoon sized balls and set aside.

for rolling:

3 T lucuma powder, sifted

1/2 tsp cinnamon

Roll all cookies in this mixture, then chill until ready to serve.

Diviana Alchemy disclaimer


All information is the opinion of the owner and is provided for educational purposes only. It is not to be construed as medical advice. Only a licensed medical doctor can legally offer medical advice in the United States. Consult the healer of your choice for medical care and advice.