The great
thing about making raw cookies and treats is the variety of ingredients and
flavors you can use. This recipe reminds me of a shortbread cookie, enhanced
with the flavor of the tropics. You can enjoy these as simple cookie ball
treats, or dip them in chocolate for a more decadent treat. Enjoy!
Ingredients:
1 cup Brazil
nuts
1 cup
Macadamia nuts (dry)
2 T lucuma
powder
1 cup dried
organic unsulphured coconut flakes
2/3-1 cup
dried unsulphured mango (cut into small pieces)
10 Medjool
dates (pitted)
1/2 tsp
organic non-alcoholic vanilla extract
1 tsp ground
ginger
drizzles agave
nectar
Preparation:
Combine nuts
in a food processor and pulse until crumbly – not oily. Add remaining ingredients and pulse until dough like. Use
a cookie scoop or spoon and form ½ to 1 inch balls. Place in refrigerator to
firm up or eat at room temperature. They handle best if kept in the refrigerator
in an air-tight container.
For dipped
cookies, here’s the chocolate candy recipe:
Ingredients:
1/2 cup cacao
butter
1/2 cup raw cacao powder
1T mesquite powder
1T raw honey
1 tsp organic
non-alcoholic vanilla extract
4-5 drops chocolate flavored SweetLeaf Liquid
Stevia
Preparation:
Heat water up
just before a boil. Set aside. Place cacao butter in a bowl and set bowl in the
hot water. Slowly stir cacao butter until melted, add the remaining ingredients
and stir until all ingredients are well blended together and liquid. Remove
bowl from hot water and set aside. Slowly stir chocolate to cool and thicken
slightly. Dip each cookie ball, or pour chocolate over balls on wax paper. Let
slightly cool, and place them in the freezer or refrigerator to continue
hardening. Keep refrigerated in an air-tight container for best results. Pour
remaining chocolate candy into molds for extra confectionery chocolate treats!
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