Raw butter and italian almond cookies recipe

Ingredients

• 1½ cups Italian almonds
• ¾ cup raw coconut flour
• ⅓ cup raw butter
• ⅓ cup raw honey (liquid or crystallized) or coconut nectar
• 2 tablespoons grassfed whey powder or other protein powder
• Few pinches of sea salt

• 1 cup sunflower seeds
• 1 cup chopped figs
• Pinch of sea salt
• Pinch of cinnamon
• ½ cup green raisins, or other raisins

1. Blend 1 cup of the almonds into a flour in a high-power blender.
2. In a food processor, mix the remaining ½ cup of almonds and the coconut flour until whole almonds are broken down.
3. Add all remaining cookie ingredients to the food processor, and mix until starting to come together like a crumbly dough.
4. Line an 8 × 8-inch brownie pan with parchment paper, and press the dough into the pan with your hands, then top with another sheet of parchment paper, and roll a straight-sided glass over the top to evenly compact the dough.
5. Chill for at least 30 minutes or until set, so the Fig Paste can be pressed on.
For the Fig Paste
6. Process the sunflower seeds into a powder in a food processor.
7. Add the figs, salt, and cinnamon to the food processor, and mix until a paste forms, or the dough is forming a ball.
8. Add the green raisins and process until they are chopped into small bits, but so there is some texture.
9. Press the Fig Paste evenly over the dough.
10. Frost with White Chocolate Whey Frosting, using a spoon or a butter knife.
11. Chill for another hour or more, until set to desired consistency. Cut into rectangles or squares, and serve. Store chilled.