Hello everyone! How’s your week going? Are you reading anything good? I’m back today with a book I’ve started this week and a recipe I’ve been wanting to share since last year! Hope you enjoy 🙂
I decided yesterday that I wanted to have raw cookies for breakfast this morning. It’s been some time since I made these because my dehydrator was in the process of being fixed. I have a love hate relationship with my Sedona dehydrator because it functions very well, but it’s required repair three times since I got it five years ago! When I say fixed, I mean they send me the part and I fix it, haha. So, my warranty is up now and I’m hoping that I’ll at least get another good year out of it.
This particular raw cookie is my own creation. I’ve made so many different recipes and finally just decided to make them the way I want, with the ingredients I enjoy. Here’s what I did.
- 2 Cups Almonds
- 5 Dates (Pitted)
- 2 TB Raw Honey
- Half cup soaked raisins (soaked overnight in water – save the water)
- 2 TB Coconut Oil
- Half tsp. cinnamon
- Dash of salt
- 1/4 tsp. ground nutmeg
- Cacao nibs (roughly 1/4 cup)
- 1/4 to 1/2 cup shredded coconut
- Chopped dark chocolate (roughly 1/4 cup)
- 1 tsp vanilla extract
The first thing you do is put your almonds into a processor and give a few pulses until you get a course meal.
Now add in your coconut oil, honey, a few tablespoons of your raisin water, and the dates. Blend this up until it gets nice and sticky.
Dump this into a bowl and add in everything else until well blended. I use a microplane to grind up fresh nutmeg. Also, Bob’s Red Mill has a nice shredded coconut that doesn’t contain sulfites.