Ingredients
- 1 cup of almonds, soaked, sprouted and dehydrated
- 1/2 cup walnuts, soaked, sprouted and dehydrated
- 1/4 cup ground flax -- brown or Golden
- 1/4 cup shredded organic coconut
- 1/2 cup dates, soaked and pitted
Preparation
Step 1
Grind almonds and walnuts in a food processor. Add coconut, dates and process again until well combined. Place in a bowl and combine with ground flax seed. Knead well and form into a dough. Roll into small balls and press with your thumb and indentation.
Fillings: You can vary fruit fillings
1/2 cup any berry or frozen cherries
1/4 cup coconut butter - warmed in a dehydrator until liquid
1/8 cup coconut nectar, agave, maple syrup or dates
Blend ingredients together and drizzle into indented cookies. Freeze until set.
1/3 cup coconut butter, melted as above in a dehydrator
2 TBSN raw cacao powder
1/8 cup coconut nectar, agave, maple or 1/3 cup dates, pitted and soaked
Combine together in a bowl with a whisk or fork. If using dates, blend together all ingredients in a high speed blender.