1 1/2 cup sunflower seeds, raw or soaked and dehydrated
2 Tbs. coconut flour
1/4 cup raw honey or pure maple syrup
1/4 cup soft butter or coconut oil
Heaping 1/4 tsp. ground cardamom
Pinch of salt For the cream filling:
1 cup coconut milk
2 tsp. gelatin, preferably grassfed gelatin
1/2 tsp. vanilla extract
2 tsp. raw honey
Preheat the oven to 350. Line a baking sheet with parchment paper.
In a food processor, grind the sunflower seeds until fine, 2-3 minutes. Add the remaining ingredients and pulse until combined.
Roll into 16 balls and create a thumbprint in each one. Bake until golden, about 20 minutes. Let cool completely before filling.
Once cooled, the cookies will be slightly chewy with a crunchy exterior. Store the cream filling and cookies separately, filling only the cookies that will be eaten that day. Keep the cream filling in the fridge. For the Cream Filling
In a saucepan (with the burner off), whisk together the coconut milk and gelatin. Let sit for 5 minutes. Then, heat over medium heat and whisk until the gelatin is dissolved. Chill until set.
In a food processor, blender or mixer, whip the set filling until creamy. Add the vanilla extract and honey. Taste and add more sweetener if desired.
Recipe by Against All Grain at http://www.againstallgrain.com/2012/12/16/thumbprint-cookies-with-vanilla-cream-filling/