Raw Carrot Coconut Cookies

By vdub

Ingredients

• 6.5 ounces of carrots, peeled then grated (3 medium)
• 14 soft dates, pitted and soaked in filtered water for an hour
• 4.5 ounces unsweetened shredded coconut
• 1 cup sesame seeds
• 1 teaspoon nutmeg
• (I didn't make these "hot and spicy" but you totally could - for the hot and spicy factor, add in some ginger and/or a pinch of cayenne)

Details

Adapted from thetastyalternative.com

Preparation

Step 1

1. In food processor fitted with the s-blade, add grated carrots and dates. Blend well.
2. In another bowl, add coconut, sesame seeds, and nutmeg. Mix well.
3. Add carrot and date mixture to coconut, sesame seeds, and nutmeg and with clean hands, mix well.
4. Spread out "dough" on a non stick surface, I use this (spray the mat with a little oil before you spread out the dough) and then make your desired cutouts.
5. The dough is a little tricky to work with, but you'll get it. My advice is to use a metal spatchula - slide on the cookie and then slide off (the slide action works well). It took me a while to find my groove. You can make any shape; I also made cute little carrot cake balls (see below)!
6. Okay so, place the cutouts in your dehydrator (on a mesh fitting) and dehydrate at 105 degrees for 24 - 30 hours. Crank it up to 135 degrees for the last hour. I know this sounds like a long time, but this low temperature really preserves all the beneficial nutrition. I have no idea how these would work in the oven, but please let me know if you try.