Healthy no bake refrigerator cookies

I used to have a blog where I was trying to stop the moments, I mostly managed to stop moments from my walk to or from work. I still do it on Instagram. There are million photos of my favourite bridge and beautiful Dublin sky, a few photos of cats and random photos of bread. I noticed that I usually take photos when I wander around, or just run somewhere in a hurry. I’m usually alone. I barely take photos of moments that matter. I once read that when you photograph you may capture a moment, but you also not fully participate in it, so that’s probably reasonable explanation, why I noticed this pattern.

I wish I could take photos with my eyes.

I met with  Rincy on a beautiful, sunny afternoon, it was the warmest day in this year. We sat outside lovely Coppa cafe, it was warm enough to take the jacket off! But there is no photo of Rincy getting out of taxi, or our lovely coffees or even a cake and the only option to keep it somewhere beyond my head is to save it here. But even on a blog is hard to put in words how did we managed in 45 minutes go through favourite books, blogs, happiness, career and life-long experience. People often assume that people online try to pretend to be somebody else, I usually meet people that are exactly like I had imagine them.

But this is food blog, so I should talk about cookies, but they are not related to that story at all. They were made on Sunday, when Tomek was cooking his first leg of lamb. It was slowly roasting in the oven. Luckily it turned out that the recipe I picked didn’t require baking.

There is no sugar, so it’s almost guilt-free recipe. It’s also easily adaptable. If you look at photos from original recipe you will notice that the cookies will look even better when you use pistachio, cranberries and apricots for sprinkling, basicly anything colourful. Well, my cupboards didn’t offer me too much choice. But maybe next time…

Makes: Makes 12 cookies

Recipe adapted from Addio pomidory

• • 45g raisins
  • 60g dates, stones removed
  • 25g pumpkin seeds
  • 20g sesame seeds
  • 50g peanut butter

For sprinkling

• 2 Tbsp chopped nuts (walnuts, hazelnuts, cashews)
• 2 Tbsp chopped dried fruits (raisins, cranberries, apricots)

 

Soak raisins for a few minutes in hot water, then drain water and leave aside.

Line a cookie sheet pan in with parchment paper. Grease it with oil.

In a blender mix raisins, dates and pumpkin seeds until they turn into well combined paste (you will be still able to see sesame seeds).

Steer the peanut butter into the mixture.

Spread the mixture evenly on a prepared pan. You want it to be around 0.5-cm thick.

Sprinkle it with a mix of dried fruits and nuts.

Leave it in a fridge for at least 4 hours or overnight.

Cut it into squares and serve.

Notes
You could also shape the dough into little truffles and then roll them into chopped nuts.

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