Aren’t these just the cutest cookies you have ever seen? If you recall my gingerbread bombs from last week, these are made from leftover dough! Plus, I was also working on a healthy Christmas cookie special so these fitted right in. How did I come up with this crazy idea to make little mushrooms from raw cookie dough? Well, it started with a cookie cutter…
The real inspiration behind these was an age-old mushroom cookie cutter from my mum which I dearly love. The initial idea was to cut out usual cookies from a raw dough but then I started thinking about the idea of a real mushroom cookie instead – a 3D mushroom essentially. So I started playing wit the dough like a little kid putting things together and this mushroom came about. What do you guys think? I think they would not only be the perfect addition for every raw vegan lover but also for little and big kids like me! They look like winter and taste like Christmas!
Mushroom Cookies (makes 20 mushroom cookies; recipe adopted from gingerbread bombs)
- 3/4 cup hazelnuts
- 1 cup cashews
- 2 cups dates (pre-soaked in water)
- 1 tbsp vanilla essence
- 1/4 tsp salt
- 1/2 tsp gingerbread spice
- 1 pack pure raw MaKakao
- 1 tbsp cocoa butter
- 2 tbsp almond milk (or any other plant based milk)
- 10 dates (for the mushrooms stems)
First cut your dates into halves. Mine were pitted and not very soft. They should be slightly hard because they will be your mushroom stem. I actually found that they look very similar to a real brown mushroom stem! In your blender mix the pre-soaked dates with the cocoa butter until smooth. Then add the remaining ingredients until well combined. The dough should be quite sticky now. Remove from the blender and chill in the fridge for an hour. Now using your hands form 10 balls (mine were around 6 cm diameter) and cut into 2 halves. These are going to be your mushroom hats. Now carefully push a little mould into them with your fingertip so you can carefully push your half a date into it.
White Chocolate Coating
- 1/4 cup cocoa butter melted
- 4 tsp coconut butter
- tsp cocoa nibs (for the mushroom freckles)
For the white choc coating, melt the cocoa butter with the coconut butter (or creamed coconut). If you want a very sweet coating you are free to add some maple syrup too. Now dip the mushroom hats several times into the melted white chocolate. I think, I dipped them around 5 times or so. If you go for the freckles use the cocoa nibs.
If you are recreating my dishes I would love to hear about it! Leave a comment or tag me on Instagram or Facebook @whensweetbecomeshealthy so I don’t miss it ♥