Thursday, 6 February 2014
ABCC Raw Cookies (Almond, Brazil, Cashew, Coconut)
I was in the mood for some bliss balls yesterday, but was getting a little sick of the traditional ball or slice options that I usually make. Sometimes I'm just not in the mood for the messy hand scenario of rolling the little truffles. This time I rolled it into a log, chilled it for a bit, then cut into slices. Voila - cookies!
I've named these ones ABCC Cookies as they are made up of mostly Almond, Brazil and Cashew Nuts and then dipped in coconut butter. Easy to make, easy to eat!
Gluten, grain, dairy, soy and refined sugar free
1/2 cup raw almonds
1/2 cup raw brazil nuts
1/2 cup raw cashew nuts
1/4 cup desiccated coconut
10 dates (you can either use medjool or dried)
1/4 cup boiling water
1/4 cup maple syrup (optional depending on how sweet you like your snacks)
1/4 cup cocoa powder
1 tsp vanilla essence or paste
1/4 cup coconut butter for dunking (here is there recipe to make your own - so easy!)
1. If you are using dried dates, pour the boiling water over the dates and leave to soak for 10 or so minutes. Otherwise, place all ingredients except for the coconut butter in a high powered food processor or blender and blend until you reach a consistency you are happy with (some may prefer it a little more chunky, others may prefer a smoother blend). Once you are happy with the mixture, remove from the blender and place on a piece of glad wrap or baking paper. Roll into a log shape, and place in the fridge or freezer to chill and harden.
2. Remove from chiller, remove wrapping and slice into 1cm thick slices.
3. Ensure your coconut butter is liquid enough for dunking (if it is hard, simply place the jar of coconut butter in a bowl of hot water for a few minutes, or place coconut butter in a small bowl and place the bowl over a small pot of simmering water)
4. Dunk the cookies halfway up and place on a plate lined with baking paper. Chill, then once coconut butter has hardened, dunk again. The second dunk is optional, but good if you like a thicker layer of coconut.