![\"\"](\"http:\/\/www.teresamisu.com\/wp-content\/uploads\/2013\/06\/photo-21.jpg\" "\\"Raw")
<\/a><\/p>\nChocolate cream<\/h2>\n\n\n- \u00a03\/4 cup almonds or any other nuts<\/li>\n
- \u00a01\/4 cup macadamia nuts<\/li>\n
- \u00a02\/3 cup coconut water or coconut milk<\/li>\n
- \u00a01 pinch Himalayan salt<\/li>\n
- \u00a01\/4 teaspoon real Vanilla<\/li>\n
- \u00a02.5 tablespoons raw Cacao powder<\/li>\n
- \u00a02.5 tablespoons Agave nectar<\/li>\n
- \u00a02 tablespoons Coconut oil<\/li>\n
- 2\u00a0cups fresh coconut meat<\/li>\n<\/ul>\nIn the blender, blend all the nuts into a flour and add the rest of the ingredients. Process until completely smooth cream. Pour it into a cup or a little bowl and leave it to cool down in the fridge. While your waiting make the cookie base.<\/div>\n
The cookie base<\/h2>\n\n\n- 1 pinch Himalayan pink salt<\/li>\n
- 1\/4 teaspoon real Vanilla<\/li>\n
- Coffe essence<\/li>\n
- 1 cup of macadamia or pecans<\/li>\n<\/ul>\nBlend all the ingredients, but not to much. Spread a layer of the “cookies” on the chocolate cream. Continue with the vanilla cream.<\/div>\n
Vanilla cream<\/h2>\n\n- 3 cups raw cashew pieces (preferably soaked overnight)<\/li>\n
- 5 Tbsp coconut water or milk<\/li>\n
- 1\/2 cups fresh young coconut meat (or additional soaked cashews if not available)<\/li>\n
- 2 Tbsp raw coconut nectar, raw agave nectar or raw honey<\/li>\n
- 1\/8 tsp sea salt<\/li>\n
- 1 teaspoon pure vanilla extract<\/li>\n
- 3 Tbsp raw coconut oil (warmed to liquid)<\/li>\n
- 2 Tbsp of fresh Lemon juice<\/li>\n<\/ul>\n
Blend the cashews in the blender add the rest of the ingredients and process until completely smooth. Pour about onto the “cookie” layer. Put it into the fridge for 5 hours. Decorate with raw cacao powder.<\/p>\n
- \n
- \u00a03\/4 cup almonds or any other nuts<\/li>\n
- \u00a01\/4 cup macadamia nuts<\/li>\n
- \u00a02\/3 cup coconut water or coconut milk<\/li>\n
- \u00a01 pinch Himalayan salt<\/li>\n
- \u00a01\/4 teaspoon real Vanilla<\/li>\n
- \u00a02.5 tablespoons raw Cacao powder<\/li>\n
- \u00a02.5 tablespoons Agave nectar<\/li>\n
- \u00a02 tablespoons Coconut oil<\/li>\n
- 2\u00a0cups fresh coconut meat<\/li>\n<\/ul>\nIn the blender, blend all the nuts into a flour and add the rest of the ingredients. Process until completely smooth cream. Pour it into a cup or a little bowl and leave it to cool down in the fridge. While your waiting make the cookie base.<\/div>\n
The cookie base<\/h2>\n
\n- \n
- 1 pinch Himalayan pink salt<\/li>\n
- 1\/4 teaspoon real Vanilla<\/li>\n
- Coffe essence<\/li>\n
- 1 cup of macadamia or pecans<\/li>\n<\/ul>\nBlend all the ingredients, but not to much. Spread a layer of the “cookies” on the chocolate cream. Continue with the vanilla cream.<\/div>\n
Vanilla cream<\/h2>\n
- \n
- 3 cups raw cashew pieces (preferably soaked overnight)<\/li>\n
- 5 Tbsp coconut water or milk<\/li>\n
- 1\/2 cups fresh young coconut meat (or additional soaked cashews if not available)<\/li>\n
- 2 Tbsp raw coconut nectar, raw agave nectar or raw honey<\/li>\n
- 1\/8 tsp sea salt<\/li>\n
- 1 teaspoon pure vanilla extract<\/li>\n
- 3 Tbsp raw coconut oil (warmed to liquid)<\/li>\n
- 2 Tbsp of fresh Lemon juice<\/li>\n<\/ul>\n
Blend the cashews in the blender add the rest of the ingredients and process until completely smooth. Pour about onto the “cookie” layer. Put it into the fridge for 5 hours. Decorate with raw cacao powder.<\/p>\n