I've been obsessively listening to the song Riverside by Agnes Obel. You know when you rediscover old songs you used to love, and somehow they had gotten buried in the giant mess of your itunes library? Well, that happens to me anyways. I've been going through a kind of music rut. Everything either feels overplayed, or I feel too nervous to start listening to something totally new. I keep revolving back around to the same few songs. That being said, podcasts have pretty much taken up all of my listening space. It's like having a bunch of different, really cool, interesting friends who will whisper exciting stories into your ears all day long. Admittedly they can't hear you, or respond to you, but I feel like I've got the whole talking to myself thing down pretty well. So it's allllll goood ;)
On a more exciting note... I am planting a vegetable garden tomorrow! Or at least I hope it works out tomorrow. I am going to go buy some seedlings and check out the different options later today. I am super duper excited about this. I am going to be learning from a neighbour/friend who runs a gardening business and works on my mom's garden. The hope is that along with the vegetable garden here in toronto, Sebastian and I will be able to do our own container gardening in our apartment in montreal. I will make sure to document everything and post some pics at the end of the summer!
These cookies are great. Raw cookies are becoming pretty popular, and the awesome thing about them is that you can pretty much blend up any nuts, any dried fruit, and cocoa powder with some water etc. and you've got cookies! It isn't totally necessary to frost them (because they are still delish with no icing) but I say go for it, why not hype up the cookies a little, right?? Anddddd this icing is pretty good if I do say so myself. Very lemony with just a little hint of raspberry and (of course) pretty sweet. Remember this post when I wrote about coconut oil icing and not making it look pretty? Turns out the problem was my icing kit, not the icing at all! So if you are looking for a vegan alternative and are not into the vegan butter thing, this works like a charm.
Raw Dinosaur Cookies w/ Lemon Raspberry Frosting
Makes about 20 cookies
- 1 cup raw almonds
- 1/2 cup pepitas (pumpkin seeds)
- 1/3 cup coconut flakes
- 1/3 cup dried mango
- 3/4 cup dates (soaked for about 20 minutes)
- 1/3 cup cocoa powder
- 1 tsp cinnamon
- pinch of salt
- 1 tsp vanilla
- 2 - 3 tbsp water
Lemon Raspberry Frosting (omit for completely raw version)
- 1/2 cup coconut oil
- 2 tbsp lemon juice
- 1 1/2 cups powdered sugar
- 3 - 4 crumbled frozen raspberries
To make cookies:
Soak dates for at least 20 minutes.
Place almonds, pepitas, and coconut flakes into a food processor and blend until mixture resembles a fine (ish) meal. Add in dried mango and dates and pulse to combine. Add the cocoa powder, cinnamon, salt, and vanilla and mix on high speed. You will notice the mixture clumping in the food processor and probably the blades will have a hard time mixing the ingredients. Through the top opening of the food processor add in 2 - 3 tbsp of water as needed. You want the dough to hold together well but not be too sticky. Mold dough into a large ball, wrap in plastic wrap, and refrigerate for about 20 minutes.
While dough is refrigerating prepare two cookies sheets with parchment paper. Remove dough from fridge and roll out on a flat surface. I found that using a rolling pin worked for the first bit, but once it started sticking I used the heels of my hands to smooth out the dough. Smooth to desired thickness (I did about 1/2 inch thick) and cut into whatever fun shapes you would like! Place cut cookies on parchment laden trays and refrigerate.
To make frosting:
Your coconut oil must be the right consistency. It should be soft, but not at all liquidy. If it seems too soft, or there is liquid oil gathering inside it, measure out your coconut oil and pop that measuring cup into the refrigerator for about 10 minutes.
Combine coconut oil and powdered sugar in a large mixing bowl and beat with a handheld electric beater until smooth. Add in lemon juice and beat to combine. Crumble up the frozen raspberries and add them to the frosting. Beat on high until fully combine.
Frost cookies with an icing bag, or simply with a knife! Serve and enjoy. Cookies will last in the fridge for about a week and in the freezer for up to a month.