Pistachios are a dried fruit that many devour as if they were a real delicacy. It seems complicated to consume them beyond taking a handful and eating them natural, but there are very healthy recipes to add a fun touch to your diet. A few days ago we taught you how to make a cheesecake with a striking green color, and today we bet on some pistachio cookies with cashew cream.
With just three ingredients (and without an oven or microwave), you will have delicious cookies in less than 40 minutes. In addition, since they do not have wheat, or ingredients derived from animal origin, they are suitable for vegans and celiacs.
Ingredients
- 200 grams of pistachios
- 80 grams of pitted dates
- 80 grams of coconut oil
- Cashew cream (optional)
Preparation
In a crusher (or hand mixer), put all the pistachios and crush until there is a light powder (flour type).
eye! Don't crush too much to avoid creating a pistachio butter.
Put the pitted dates and the melted coconut oil in the crusher.
Coconut oil is what will give consistency to cookies. NO other type of oil is valid.
In a baking paper, we take a little of the dough and shape it with the help of a cookie molder.
You must tighten well so that they are as compact as possible and do not crumble when removing the mold.
Once we have the cookies ready, we put them in the fridge for 30 minutes.
Once the 30 minutes have passed, and having made sure that they are hard, we remove them from the refrigerator and spread the cashew cream on top.
