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Date and Cashew Plant-Based Cookies



Recipe instruction

1. Chocolate Financier


125g Sunflower seed margarine
30g Coconut milk
10g Flax seed
20g Water
230g Soft flour
75g Icing sugar
1g Vanilla essence



  1. Mix Flax Seed with water, heat, and set aside.
  2. In a separate bowl, beat Sunflower Seed Margarine and Icing Sugar until creamy.
  3. Add the Flax Seed mixture, Vanilla Essence, and Coconut Milk to the creamed mixture; mix well.
  4. Gradually add Soft Flour and mix until combined.


2. Filling Dates


140g Dates
16g Cocoa powder
60g Cashew paste



Blend Dates until slightly soft, then mix with Cashew Paste.



3. Assembly



  1. Roll the cookie dough to 2 mm thickness.
  2. Roll the filling (date and cashew) to 2 mm thickness and cover the rolled cookie dough with it.
  3. Place an embassy stick in the center and roll the dough around it.
  4. Roll the assembled dough with an inner choco stick.
  5. Bake at 175°C for 10-12 minutes.
  6. Allow the cookies to rest.
  7. Dip the cookies into tempered chocolate.

Enjoy your delightful Date and Cashew Plant-Based Cookies!

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