Vegan Almond Raweos with Cashew Cream Filling

The Balanced Kitchen
Prep Time 20 mins
Servings 8


  • 80 g almonds
  • 150 g dates soaked in water for at least 2 hours
  • 2 tbsp raw cacao powder
  • 1 tsp vanilla extract
  • pinch sea salt
  • 1 cup cashew butter
  • 1 tbsp coconut oil melted
  • 1 tbsp pure Maple syrup


  • Place the almonds, dates, cacao powder, vanilla extract and salt in a food processor and pulse a few times until broken down and combined.
  • Create one large ball with the mixture and place on a clean cutting board ready to roll out.
  • Use a rolling pin to roll the mixture until it is roughly 1.5cm thick.
  • Use a cookie cutter to cut an even number of cookie shapes until you run out of the mixture.
  • Place the shapes in the fridge while you make the filling.
  • Place the cashew butter, coconut oil and Maple syrup in a bowl and stir until mixed together.
  • Place the filling in the fridge for 15mins to harden a little (this will make it easier to spread but do not leave it for too long or it will become difficult to spread!)
  • Use a knife to spread some of the filling mixture on to half of the cookies and use the other half to make a sandwich.
  • Eat immediately or store in the fridge until you are ready.
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