This day is so cliche!? No? But I love it because all men around the world get all cutesy and help out with the kids, do the laundry, vacuum, unload the dish washer. buy their love chocolates, ice cream and flowers, make their hunny dinner and take them out to the movies! Don't they?

My hubby is anti-gift but desserts and sweets are okay.

So Today I wanted to make him these raspberry whipcream sandwiches.

I made these light chocolate cookies, filled with coconut milk whipcream mixed with upasteurized honey and raspberry juice.

I totally ate one just to make sure the recipe rocked and it did.

What's better than love!? I believe that true happiness is about being able to love others and receive love.

After I baked the cookies I let them cool before I filled them with the raspberry whipcream.

Coconut milk in a can is awesome! You can use the cream to make awesome creamy sauces, desserts, dilute it with water to make a dairy-free milk, and you can chill the can to separate the water from the cream, scoop out the cream and make a dairy-free whip cream with it! I whipped it in my mixer on medium speed for 4 minutes until it was light, fluffy and held it's shape.

I added a teaspoon of honey and 2 tablespoons of raspberry juice and whipped it again until it thickened.

I thawed half a cup of raspberries and used the liquid at the bottom as the raspberry juice. Then saved the thawed raspberries (and coconut water) for a smoothie.

Ta-da! Cookies filled with delicious cream that anyone would love on this lovely loving day!

Happy Valentine's Day everyone! ♥

I know you all love somebody! Make them feel special :) These cookies are free of gluten, dairy and refined sugar.

Makes 12-15 cookies

Prepare ahead - place 2 cans of coconut milk - full fat into the fridge the day before


  • 3/4 cup almond flour
  • 1/2 cup raw buckwheat flour (grind buckwheat groats into a flour and sift)
  • 1 cup oat flour
  • 1/2 cup cacao powder
  • 1/4 cup carob powder
  • 5 Tbsp. arrowroot powder
  • 2 Tbsp. coconut sugar
  • 1/4 tsp. celtic sea salt
  • 1/2 tsp. baking soda

  • 3 Tbsp. coconut oil, melted
  • 4 Tbsp. unpasteurized honey
  • 4 Tbsp. water
  • 1 tsp. pure vanilla extract
  • 2 free run eggs


  • 2 cans coconut milk - full fat, use cream only
  • 1 tsp. unpaseurized honey
  • 2 Tbsp. raspberry juice

What to do

1. Preheat to 350°F (175° F). Mix dry ingredients. Sift dry ingredients with a fine mesh sieve into a large bowl. Blend wet ingredients in a high speed blender (I use my nutribullet). Combine wet and dry in a mixer and mix on low for 1 minute.

2. Divide cookie dough into two parts. Rip a large piece of parchment paper for your working surface. Add half of the dough onto your surface. Rip a large piece of saran wrap and place it on top of the dough. With a rolling pin, roll the dough 4-5mm thick. Use a cookie cutter and cut out shapes of your choice. Place on a cookie sheet, at least 1/2 an inch apart, and bake for 6 minutes. Roll and cut all the dough until it is used up.

3. Let cookies cool on the baking sheet for 10 minutes before moving them, with a flipper, onto a cooking rack (cookies may stick to the bottom of the pan so use a flipper to cut the cookie off the pan). You can also bake the cookies on parchment paper.

4. Let the cookies fully cool.

5. Grab 2 cans of coconut milk out of the fridge. Open them and scoop the hard cream off the top. Pour the water into a container and save it for a smoothie. Place the cream in a cold mixing bowl and whip on a medium/high setting for 4 minutes until peaks form and hold their shape. Turn off mixer.

6. Add raspberry juice (I thawed 1/2 cup raspberries and used the liquid at the bottom as the juice) and honey to the whipping cream. Mix again for 1 to 2 minutes until stiff peaks form again.

7. Place whip cream in a container and refrigerate until cookies have completely cooled.

8. Once cookies have cooled and are at room temp, add whipping cream to a piping bag and swirl whipping cream on top of one cookie and top with another so they become "sandwiches". Fill all the cookies and serve. 

Place cookies in a container and refrigerate until they are all gone. Believe me when I say that these are just as good the second day cold as they are on the first day, if not better!