Raw Vegan Cinnamon Stars – for pleasure without regret
  1. First, pit the dates and soak them in lukewarm water. After about half an hour they can be drained and put directly into the blender or food processor. Mix together with the nut butter, coconut oil and a good splash of water. This should result in a nice, creamy mixture. Once the mixture is smooth, add the salt, vanilla, cinnamon, cocoa and agave syrup. Mix until well combined.
  2. Place the mixture in a separate bowl. Briefly rinse out the blender and add the quinoa flakes. Pulse until the result is a flour-like consistency. Tip: save about 3 heaped tablespoons of the flour in order to roll the dough out on.
  3. Combine the liquid mixture and flour in a bowl, using a large spoon or fork. Then add the ground almonds and hazelnuts. If the dough is too sticky, just add some more flour and/or nuts (you can also use another flour if you are not gluten intolerant). Once the consistency is right (the dough should be cookie-like, sticky but not too moist) place the dough in a container. The dough should be kept in the fridge for at least three hours — or overnight.
  4. By allowing the dough to rest, the cinnamon flavour has time to develop and your stars will be easier to cut out. To roll out the dough you can either use sugar —like the original recipe — or use the flour you put aside earlier to keep the cookies free of refined sugar.
  5. If you like, the cinnamon stars can now be covered with a pretty dusting of snow . Mix the icing sugar with some water to decorate the stars. To do this, take a small spoonful and then spread the icing directly with the tip of your index finger.
  6. The finished cinnamon stars can now be stored in the refrigerator where they’ll keep for up to 2 weeks. But believe me, they’ve never lasted that long in my house because they simply taste too good! Have fun trying them out and have a wonderful Christmas time.