Chritsmas came around so quickly this year, I didn't get around to making many festive treats. So I thought I'd whip up something fancy to make up for my poor form this year. Hopefully I'll be forgiven with this Christmas Raweo recipe.
Chritsmas came around so quicklyÂ this year, I didn't get around to making many festiveÂ treats.Â So I thought I'd whip up something fancy to make up for myÂ poor form this year.Â HopefullyÂ I'll be forgiven with this Christmas Raweo recipe.
TheseÂ Christmas themed raweos have a red and green tinged filling to naturally coordinate your festive table.Â You may have already made my raweos. They are one of my most popular recipesÂ andÂ one of theÂ easiest so you really don't need a lot of planning to get this one going. For these festive raweos, you will need one or twoÂ fancy ingredients though. The 'green' filling requires a green powder inÂ some form. I used spirulina but you could use any green powder. The 'red' filling is based on pure beetroot powder. You could use beetroot juice if you can't get a hold of the powder, but if you do, you will need to adjust your ingredients accordingly.
This was the first time I had made a variation to my classic raweo and I seriously surprised myself withÂ the result. I'm completely infatuated with the red filled raweo. So much so,Â that they're giving the original a run for it's money. They turnedÂ outÂ divine! The beetroot powder has a superÂ sweet flavour, contributing to a candy tastingÂ raweo. The green filled raweo isÂ totally palatable. You can hardly taste the distinctive spirulina in it, as it's disguised by the to-die-for rich chocolate cookie. Give them a go!
1Â cup pecans
1 cup walnuts
1 cup medjool dates
1/2 cup rice malt syrup
Pinch of salt
1 tsp pure vanilla powder
5Â tbsp cacaoÂ powder
2 cup cashewsÂ (soaked for 2+ hours)
2-3 tbsp coconut oil
2 tbspÂ rice malt syrup
1 tsp vanilla powder
1-2 tsp beetroot powder
1/2 - 1 tsp spirulina / green powder
- Process nuts in a food processor until small pieces form.
- Add the rest of the biscuit ingredients and process until mixture reaches a dough-like consistency.
- Roll mixture into a large ball and flatten on cutting board with a rolling pin.
- Cut in circle and star shapes with cookie cutters and refrigerate until firm. You can freeze to speed up the process.
- Drain cashews and blitz with rice malt, coconut oil and vanillaÂ in the food processor. Mixture should be creamy and smooth.
- Divide the mixture into three portions. In one portion, add beetroot powder and mix well.Â InÂ the second portion, add the spirulina and combine well. You can add more or less powder based on the taste and colour that you desire. Leave the third portionÂ as is.
- Spread fillings onto chilled cookies and sandwich together.
- Store cookies in the fridge.
I rolled leftover filling into bliss balls and coated them with desiccated coconut.
NB. If you use beetroot juice, use it sparingly and reduce the coconut oil to a minimum.
Have a merry one ;)