A sweet for your sweet: raw heart-shaped cookie sandwiches


Ok ladies and gents, here it is, the recipe you’ve all been waiting for. It’s not like those other ones; you know the ones you scour the Internet for that never seem to turn out like their decadent pictures... AT ALL! Well not these. I present to you the great Valentine’s Day cookie! Honestly these little sandwiches of goodness can be made anytime of the year, in any shape, but I’m making them for Valentine’s day. They’re raw, gluten free, vegan and super fun to make.  Annnnnnnd they turn out just like the picture: beautiful dark hearts with a lovely pink filling inside. They’re easy on the eyes and good for the body. If you’re looking for a super sweet snack though these are not it. The cookies are chocolaty but not sugar loaded, which is a good thing. I swiped the recipe from Purely Twins. Those girls sure know how it’s done. Go ahead and make these sweets for your sweet. I promise you won’t be disappointed! 



Raw Heart-Shaped Sandwich Cookies


  • 1/2 cup whole nut (any nut would work, we used brazil nuts)
  • 1/2 cup whole pumpkin seeds (or more nuts)
  • 2 tbsp cocoa powder
  • 2 tbsp mesquite  (or carob or more cocoa)
  • 1/4 tsp stevia, liquid (or 2-4 tbsp maple syrup)
  • about 1 tbsp water (only if using stevia)
  • 2 tsp vanilla extract
  • pinch sea salt

directions for cookies:

place whole nuts and/or seeds into a food processor. pulse till crumbly. then add in remaining ingredients. if using maple syrup as sweetener slowly add it in. the cookie batter should come together easily without being to wet.

roll out cookie batter onto a cutting board and find your heart shaped cookie cutter and begin to make heart cookies. batter will be a little more delicate than traditional baked cookies. just take your time and have fun! you should get 12 heart shape cookies, although it will depend on your size cookie cutter. just make sure you have enough cookies for a top and bottom layer.

pink filling ingredients:

  • 1 medium to large banana
  • 1/2 cup raspberries (we used frozen that we let come to room temperature a little)
  • 4 -5 tbsp coconut oil

filling directions:

place all ingredients into a blender. blend till creamy. if you cannot have coconut, you can use cacao butter instead to get filling hard. pour filling onto a cutting board and place in freezer to get hard.

directions for assembling cookie sandwiches:

once filling is set and hard. cut out with same heart shape cookie cutter as cookies.

place one heart cookie down on plate. next top with pink heart filling. and then place your top heart cookie on top. repeat till all your cookie sandwiches are made.

eat them all now or store them in the freezer for later.