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Grain-free and Vegan Nut Cookies

Vegan Date Fudge

I am just back from

Ireland

and in all fairness, I had good intentions of not leaving this space unattended while I was away. Ah well.. Amidst a wedding in Killeagh, a birthday bash the next evening... oh and the complete fail of not bringing adapters leading to phones and ipads dying and well, a general non-access to internet, I kind of guiltily forgot about updating here. Sorry folks.

Nevertheless, although I don't have too much to say about the last few days, I can assure you that I had a splendid time despite the rain and all the wetness the land is prone to. Fortunately, at times when important, such as the walk from the church to the pub across (for the tea and sandwiches that I never found) or on that crucial walk to the church before the ceremony after the groom had settled his nerves with a pint or on those hours between catch-up naps when the party continued, all was dry. The weather nearly shone. All was well.

Vegan Date & Nut Fudge

Now, that I am back, I am valiantly trying to get back into the regular schedule. So, I am doing a quick stop here today with a simple grain-free and vegan nut cookies that is inspired by Bethany's new cookbook,

Pomegranates and Pine Nuts

, out in stores in the US this month. I made it for a charity yoga class that my dear friend Monja taught at Jivamukti. She wanted a vegan treat that would be perfect for after a yoga class to align with the flow of energy as well as enervate body and mind.

Also, check out my

review of Bethany's cookbook here

Gluten Free and Vegan Nut Cookies

{1. You do not need mejdhool dates for these. Regular California dates will work great.

2.I used pistachios and almonds as my mix of nuts}

1 cup dates

1/2 cup fresh peanut butter

1 T honey

1/2 tsp salt

1/2 cup assorted mix of nuts, roughly chopped (

dried rose petals (optional)

DSC_0223-2

In a small pan warm the honey and dates until the dates start getting soft and mushy. Transfer to a food processor and puree as much as you can. Add the peanut butter and salt and mix evenly.

Prepare a baking dish by lining it with parchment paper. Spread the date and peanut mixture evenly on the base. Sprinkle the nuts and rose petals (if using) on top and gently press down to glue the nuts into the base layer. Refrigerate for two hours or leave on counter overnight to firm up.

Cut into squares and serve. The cookies will still be delicate, so handle carefully.

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Share your creations tagging @ashafsk on Instagram and hashtag #MadeFromFSK