Raw Peanut Butter Cookies with Beetroot Ice-cream

When life gives you peanut butter you make a lot of raw treats.


Ok, I’m still not bored of raw treats, bliss balls, rawnola and so on…But lets be honest, aren’t these the tastiest snack ever?

So easy to produce but also delicious and with a countless possibility to change the taste. For a crunchy texture add chia seeds or buckwheat, for a bit tropical feeling use coconut flakes. Or if you can’t decide add everything you an find together (like I do every time!)


As someone told me they hate dates, I really couldn’t  believe my ears, ‚cause dates are my new obsession! I always snack on a few through the whole day and especially medjool dates. Oh my, their perfect not only in raw treats as binders or for some baked cakes/muffins as a natural and healthy sweeter.


And what is missing for cookies? Yep right, the filling.

For these, I made the simplest filling you ever heard.


It’s frozen bananas

and beetroot.


And that’s it. Quite simple but also a bit curious to mix fruits with vegetables, right? But trust me, you wouldn’t taste the beetroot.

Of course, if your unsure you can fill these cookies with everything else you ever wanted, like some whipped coconut creme, bananas+peanut butter, and so on…. Definitely have to made more asap!


And what you need:

45 grams Buckwheat
20 grams coconut flakes
15 grams Oats
5-6 Medjool Dates
2 tsp chia seeds
1 1/2 tsp peanut butter


3 frozen Bananas
1 beetroot, cooked until soft and processed into juice
optimal: coconut milk/water
sweetener of your choice



Place all ingredients in a food processor and pulse until the mixture comes together. Form little balls and press them down on a sheet. Keep the cookies in the refrigerator for 15-20 Minutes.

Afterwards mix the frozen bananas and beetroot juice together. Place one teaspoon on the chilled raw cookies, press one on top of each other and put it again in the refrigerator until you want to eat it.



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