Cookie Preparation

• 1. In a blender purée bananas and peanut butter with sea salt.
• 2. In a bowl, mix together banana-peanut purée and rolled oats.
• 3. Heat oven to 350 degrees F (175 C).
• 4. Line a baking sheet with parchment paper. Take heart-shaped (or any shape you like) cookie cutter and place it on baking sheet.
• 5. Take about 1/4 cup of cookie batter and press it evenly into the cookie cutter. Remove the cookie cutter with the spoon. Repeat until you have 8 cookies.
• 6. Add 2 tsp raw cacao powder to the remaining batter. Also, add a few splashes of dairy-free milk to mix in.
• 7. Repeat step 5 until the batter is gone.
• 8. Bake in the middle rack for 16 minutes and let cool.

Vanilla Icing Preparation

• 1. Soak cashews for at least 2 hours. Drain and rinse.
• 2. Combine all ingredients in a blender and blend until thick cream forms. Add the liquid gradually and only as much as needed to combine all ingredients well.
• 3. Transfer into a bowl and set aside.

Chocolate Icing Preparation

• 1. Cut dates into small pieces and soak in ¾ cup of water for at least 30 minutes.
• 2. Blend dates, the soak water, salt and cacao into smooth cream.
• 3. Decorate the cookies any way you like once they have completely cooled.