Vegan Sarah Bernhardt Cookies

My sister gets really annoyed when people make a raw or vegan version of some famous dessert or dish and call it the same name, even though it is totally different (and so much healthier too 😉 ).

But I have to say that this version of these very famous cookies is SO damn GOOD, that it deserves to be called it’s right name! Or we could come up with a new name.. Ernah Vegnhardt Cookies? Maybe so…

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I wanted to take more and better pictures of them but, they were just too good. I mean look at this! It is just the perfect balance of crunchy, creamy and chocolatey! The best christmas cookie ever invented! Anyone with me?

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Okey so here is the recipe, I won’t hold on to it longer, and don’t be intimidated by the long list and how complicated they look.. It takes time to make them but it is so fun and they just give you that christmas spirit everyone needs! Make them, enjoy making them, enjoy eating them, and enjoy the christmas feel!

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Almond cookie base:

1 cup almonds – ground to a flour in a food processor
1 cup rolled oats – grond to a flour in a food processor
1/4 tsp baking powder
1/8 tsp cinnamon
2 tbsp coconut oil
1/4 tsp vanilla powder
1/4-1/2 cup maple syrup (as sweet as you prefer)
pinch of sea salt

Creamy dreamy chocolatey filling:

1 1/2 – 2 cups cashews soaked for 2 hours
1/2 cup maple syrup
1/4 tsp vanilla powder
pinch of sea salt
1 – 3 tbsp cacao (as dark as you like)
90 gr cacao butter
squirt of lemon juice

85% dark good quality organic chocolate for coating (or make your own)

Start by heating your oven on 165°C. For the base, blend everything together in your food processor until well incorporated. Drop by small spoonfuls onto baking paper and flatten them out with your fingers, making small nicely shaped circles in the sizes and shapes you want your cookies to be.
Bake in the oven for 15 minutes or until they start to be golden on the edges. Place them on a oven rack and allow them to cool down to room temperature while you make the filling.

Start by grating the cacao butter or cutting it in small pieces. Place it in a double boiler and melt it on a very low heat. Meanwhile, add everything else in your blender and blend until it looks very smooth and creamy, add water if necessary but try not to because you will want it to be as thick as possible. Slowly pour in the melted cacao butter and blend until incorporated. Put your filling in a bowl and let it thicken for a while in the refrigerator.

When your filling has hardened up a bit and you are ready to assemble the cookies, melt the coating chocolate. Add about a teaspoon of filling on each almond cookie and coat it in chocolate. Let it set in the refrigerator and you are done! You have made yourself some seriously good Sarah Bernhardt cookies and they are healthy too! How amazing is that?!

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4 thoughts on “Vegan Sarah Bernhardt Cookies

  1. Hi dear! I happen to have an allergy towards cashew. Is it possible to substitute the cashews for the filling with hazelnuts/ almonds instead?

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