I’ve always loved loved loved cinnamon star cookies – their sticky sweetness is just too addictive. But did they make me feel good? No! That’s why I have a raw vegan version for you today.
Even though this recipe is traditionally prepared during the Christmas Holiday season and winter times in general, I love making them all year round. Try them for yourselves and you’ll know why.
makes around 42
2 cups almonds, raw (and ideally soaked and dehydrated), finely ground
4 TBSP cinnamon
1 pinch sea salt
1 cup raisins
3/4 cup coconut nectar, honey or maple syrup
2.5 TBSP olive oil
Grind almonds (made fresh in blender, or buy ground from shop) in your blender or food processor.
Combine with cinnamon, salt and raisins, stir together.
Add agave and oil, mix until dough like consistency is reached.
Roll into balls, I made around 40 but you can make larger ones if you wish.
Store in fridge or freezer until indulging.
C = cup, 240 ml
1/2 C = half a cup, 120 ml or / TBSP
1/4 C = quarter of a cup, 60 ml or 4 TBSP
TBSP = table spoon, 15 ml or 3 tsp
tsp = tea spoon, 5 ml
“soft dates” = medjool are usually best. If necessary, soak briefly and drain. The soaking water is super sweet by the way!