Raw Jammy Dodgers
- Recipe by: Georgie - Greens of the Stone Age
- Hi! I'm Georgie, a health and wellness freelance writer, fitness fanatic, recipe developer, and founder and editor of Primal Eye Magazine - the UK's 1st online Paleo magazine.
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1.
Start by making your frosting. In a high-speed processor add the drained and rinsed, pre-soaked, cashews followed by the remaining ingredients and process on a low speed a few times before scraping down the sides and blending on a high speed until smooth. Pour into a small bowl and place in the refrigerator for 1 hour to set.
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2.
It's now time to make your dough. Place your cashews and ground almonds into the bowl of your food processor. Process until a flour-like consistency is achieved. Add in your agave, vanilla, and salt and process until your mixture starts to come together into a dough. It doesn't have to instantly 'ball' together but if you pinch it between your fingers it should be quite oily and sticky.
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3.
Remove the mix from your food processor, roll into a ball, cover with cling film, and refrigerate for 15 minutes.
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4.
Next, add your fresh raspberries into a cup or small glass jar and crush with the back of a fork until the mix is lump free. Stir in your agave, followed by your chia seeds, and your lemon juice. Gradually add your lemon juice until the desired taste is achieved. Place into the refrigerator until needed.
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5.
Once your dough has firmed up remove from the fridge and place onto a sheet of greaseproof paper. Roll out gently using a rolling pin until about 0.5cm thick. Using an upturned 5.5cm (2.25") cookie cutter (crinkly side up) cut out as many rounds as possible, placing on a greaseproof paper lined baking tray. Take a 3.5cm (1.5") star, or any other shape, cookie cutter and cut out a star from the centre of 5 of the rounds. Roll up the excess into a ball, roll, cut out the remaining rounds and place onto the tray. Place the cookies into the fridge for 20 minutes to firm up.
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6.
Remove both the cookies and the frosting from the fridge. Scoop a generous teaspoon onto each cookie base and using an offset spatula smooth the icing toward the outer edges but not the whole way (once you put the lids on the pressure will push the icing outward). Place into the freezer for 15 minutes to firm up.
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7.
Next scoop a generous teaspoon of the jam onto the top of the creme layer, smooth with your offset spatula then top with your cut-out cookies! Et voila - Jammy Dodgers! Store in an airtight container, lined with kitchen towel, in the fridge for up to a week.
- - For The Cookies:
- 1 Cup Cashew Nuts
- 1/3 Cup Ground Almonds
- 3 Tbsp Light Agave Nectar
- 1/4 Tsp Vanilla Powder (or 1 Tsp Vanilla Extract)
- Pinch of Salt
- - For The Jam:
- 1/2 Cup/75g Fresh Raspberries (or any other berries)
- 1 Tbsp Light Agave Nectar
- 1-1.5 Tbsp Chia Seeds
- 1-2 Tbsp Lemon Juice
- - For The Cream Frosting:
- 1/4 Cup Cashew Nuts (pre-soaked for 2 hours)
- 2 Tbsp Xylitol
- 1/2 Tbsp Light Agave Nectar
- 1 Tsp Coconut Oil (melted)
- 1 Tsp Cacao Butter (melted)
- 1/2 Tsp Vanilla Extract
- 40ml Water
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Organic Chia Seeds 250g
250gOur Price £2.16In Stock.Estimated Delivery:
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Organic Cashew Nuts 500g
500gOur Price £8.03In Stock.Estimated Delivery:
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Organic Extra Virgin Raw Coconut Oil 500ml
500mlOur Price £8.64 Buy A Case From £8.64 EachIn Stock.Estimated Delivery:
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Organic Vanilla Extract (Nielsen-Massey) 118ml
118mlOur Price £20.00In Stock.Estimated Delivery:
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Xylitol Crystals 250g
250gOur Price £5.88In Stock.Estimated Delivery:
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Organic Agave Syrup - Light (Biona) 250ml
250mlOur Price £4.06In Stock.Estimated Delivery:
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Organic Jumbo Raw Cashew Nuts 500g
500gOur Price £20.09In Stock.Estimated Delivery:
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Organic Raw Cacao Butter Drops 125g
125gOur Price £3.29In Stock.Estimated Delivery:
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Organic Ground Almonds 250g
250gOur Price £6.01In Stock.Estimated Delivery:
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Organic Vanilla Powder 26g
26gOur Price £29.91In Stock.Estimated Delivery:
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