Saturday, March 13, 2010
Raw Coconut Maple Cookies
These were the result of me & my bro standing in the kitchen, while I tried throwing random things in my food processor (this is pretty much how all my recipes are created; they are rarely pre-meditated).
Anyhoo, when I was finished throwing stuff in, it was still too creamy & sticky to be like cookies. This is the problem I typically tend to have, but I always solve it with oats. I was determined, however, to keep these raw. (Oh hiiiii dehydrator, I remember you!) I only dehyrdrated five cookies, and left the rest of the batter; I knew the batter was yummy, but would the cookies be okay? Ummm, YEAH! I've fallen in love <3 haha, then again...I do that at every meal :)
By the way, I know you're gonna be thinking, "carrot?!?! Does the recipe really call for carrot???" Yes, it does. And trust me, it's essential. Don't leave it out. Who doesn't love a little Vitamin A with their cookies? :)
From my kitchen, to yours. Much love <3
1 large carrot
2/3 cup pecans, soaked
1 cup cashews, soaked
1/4 cup shredded coconut
1 tbs coconut oil
1 tbs vanilla extract
1 tbs maple syrup
2 pinches Himalayan pink salt (or sea salt, meh)
1/4 cup Medjool dates
1) Destroy the carrot in your food processor. It's pretty cool to watch.
2) Add pecans, cashews, and shredded coconut, and continue to process.
3) Add coconut oil, vanilla, maple syrup, and salt. Process until smooth.
4) Add Medjool dates and process until well-combined.
5) Eat as is, or form into cookie shapes and dehydrate at 104 degrees for 4-6 hours.
6) Store in the fridge, if they last that long :)