I had the privilege to get up close n' personal with Julia Corbett, the Raw Pie Mandala QUEEN, at her Raw Desserts class two weeks ago in Seattle... what a delightful time it 'twas! Blog post to follow shortly....but..for now.. I have been lucky enough to be testing two recipes for her new Raw Cookie Book..which will be on sale sooon!
Since I don't personally own cookie cutters, I turned these cookies into bars... which is totally prime! The shape is up to you..and we shall leave the glorious recipes up to JuliaĀ 
Ā Here is her Wild Berry Jam Linzer Cookie!
Ā
Strawberry Jelly 1/2 cup strawberries, chopped 1 T raw honey 3 TĀ Chia Seeds
to create:Ā
Mix strawberries and honey in food processor until smooth.Ā Ā Place in a bowl and add chia seeds.Ā Ā Set aside.
PB Cookie 2 cupsĀ Jungle Peanuts, skinned if desired 1/2 cupĀ Coconut Butter 2 T raw honey 1/4 tsp Real Salt 1 tspĀ Pure Vanilla Powder 1 TĀ Maca Powder
to create: If desired, roast jungle peanuts at 275 degrees F for 20-25 minutes, or sprout and dehydrate. Skin peanuts by hand if you want a light colored dough. Place all ingredients in food processor and mix until a ball forms, or smooth. Roll and press out flat 1/2 of the dough. Cut with linzer cookie cutter, then repeat with the die-cut cutter in place. Drop a teaspoon of jelly on the solid cookie, then top with the die-cut cookie. Store chilled.