Do these raw peanut butter cookies require any baking?

No, these cookies are entirely raw and no-bake. You simply pulse the ingredients in a food processor, form them, and chill them in the refrigerator.

How do I prepare the beet for the ice cream filling?

You'll need to cook one beet until it's soft, then process it into a juice before mixing it with the frozen bananas, coconut milk, and sweetener.

What's the best way to ensure the beet ice cream filling isn't too thin?

When adding coconut milk to the frozen bananas and beet juice, be sure to add it gradually and sparingly, as too much will make the filling watery.

My cookie dough isn't coming together in the food processor. What should I do?

If your dough is too dry, you might need to add one more Medjool date to help bind the buckwheat, oats, and other ingredients for the cookies.

How should I store these raw peanut butter cookies with beet ice cream?

Keep the finished cookies in the refrigerator until you are ready to eat them to maintain the firmness of both the cookies and the ice cream filling.

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Raw Peanut Butter Cookies With Beet Ice Cream
[Vegan, Gluten-Free]

LP By: Lena Pfetzer

Author Bio

Lena Pfetzer is the face behind the blog and Instagram page, Lenaliciously. There, Lena... Read More

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Raw Peanut Butter Cookies with Beetroot Ice-cream

A stack of raw peanut butter cookies with a vibrant pink beet ice cream filling, garnished with a sprinkle of coconut flakes.

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Raw Peanut Butter Cookies With Beet Ice Cream [Vegan, Gluten-Free]

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Ingredients You Need for Raw Peanut Butter Cookies With Beet Ice Cream [Vegan, Gluten-Free]

For the Cookies:

2/5 cups buckwheat
.7 ounces coconut flakes
8 teaspoons gluten-free oats
5-6 Medjool dates
2 teaspoons chia seeds
1 1/2 teaspoons peanut butter

For the Filling:

3 frozen bananas
1 beet, cooked until soft and processed into juice
Coconut milk
Sweetener of your choice

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How to Prepare Raw Peanut Butter Cookies With Beet Ice Cream [Vegan, Gluten-Free]

Place all the ingredients for the cookies in a food processor and pulse them until a dough comes together.
Form the dough into 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.
Add the coconut milk and your sweetener to taste but be sure to go easy on the coconut milk as you don't want to make the filling too thin.
Place one teaspoon of the filling on the chilled raw cookies, press one on top of each other and then repeat this with the other cookies.
Place them in the refrigerator until you want to eat them.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.