Completely Raw Kingston’s
*Tools needed: Dehydrator, thermomix (or steel blade blender/food processor)
Servings Prep Time
12 30Minutes
Passive Time
24Hours
Servings Prep Time
12 30Minutes
Passive Time
24Hours
Ingredients
Cookie Mix
Choc Frosting
Instructions
Preparation
  1. Boil water and pit dates
Cookie Mix
  1. Soak all pitted dates for 15 minutes in 1 cup of hot boiled water.  (do not discard the water – you will need half a cup of water to add to the ingredients).
  2. Add all almonds to the thermomix or food processor and chop nuts until they are fine like a grain of rice but do not grind into a flour consistency.
  3. Add vanilla extract, shredded coconut, dates and half a cup of the water (that was set aside from soaking the dates) and mix in the thermomix or processor on a low speed to blend and combine the ingredients into a thick consistency.  The cookie mix should not be runny.
  4. Roll the cookie mix into small balls and place onto a dehydrator tray and paraflexx sheet.  Squash the balls with a fork and deydrate on 63 degrees C (135 Degrees F) for 24 hours.  You may wish to remove the paraflex sheet after 12 hours when the cookie has hardened.  The longer you leave them the crunchier they will become.
Choc Frosting
  1. Pit the dates and warm them in the oven at 150 degrees C for 5-10 minutes to soften them and make them easier to work with. Sometimes it is easier to double the ingredients so that the blades have more to work with and you can save the left overs for another recipe like a cake frosting and store it in the fridge. This frosting will keep for up to 6 weeks.
  2. Place all Choc Frosting ingredients in a high-speed blender or thermomix.
  3. Blend all ingredients in your high-speed blender. The ingredients can be a little finicky to blend, so start at a slow speed and increase speed slowly.
  4. With this step you need to be patient and keep blending on low to medium for a very long time to get a velvety consistency. You will see that this frosting creation is more of an art than a matter of combining ingredients. This is one of those recipes that really makes use of the power of a high-speed blender. If you feel that the blades are just spinning but aren’t actually moving all of the frosting around, turn the blender off and make an air pocket down the side of the blender with a spatula to expose the blades. Remove the spatula, replace the lid, and start blending slowly again. You may need to do this several times and add tiny amounts of the water gradually and slowly to get the right consistency. You can achieve a very smooth result if the dates have been warmed gently in the oven for 5-10 minutes and continue to baby the blending process constantly running the spatula down the sides making sure all the ingredients are mixing and blending well. Be sure not to add too much water. You do not want to make the mixture runny, the ideal consistency is a thick paste like a nut butter.
  5. You’ll know it’s ready when you see no bits of dates in the mixture and all you can taste is velvety chocolate consistency.
  6. This raw chocolate icing is ready to use as soon as you pour it out of the blender When the Cookies have cooled smear the chocolate frosting on the flat side of the cookie with a knife and press another cookie on top squeezing the chock frosting in the middle.  Store in an air tight container. Enjoy!