What a mouthful! Literally! Need I say more? Really. I don't think so.
Easy to make. Easier to eat. A great way to use left-over nut milk pulp after making nut milk (this recipe is based on Ani Phyo's Brownie Cookies)
1 1/4 cup brazil nut pulp3/4 cup cacao powder
1/3 cup agave syrup
1/3 cup water
1/4 cup cacao nibs
1/4 cup brazil nuts (roughly chopped)
pinch of himalayan pink salt
Mix brazil nut pulp, cacao, and salt in mixing bowl (I like to use a whisk to make sure it all beautifully even and smooth). Pour in agave and water, and continue using your whisk to combine it all really well... (taste test time mmm add more sweetener if you want)
Gently stir in the cacao nibs and brazil nut pieces. Use a dessert spoon to plonk big blobs of the yummy mix onto dehydrator trays (or your baking trays). Then dehydrate! I left mine for about 8 hours and they came out AMAZING!
Think FUDGEY, THICK, CHOCOLATEY, RICH cookies with itty bitty bits of CACAO and BRAZIL NUTS swimming throughout, and one mighty crunchy nut ontop!
Like I said... need I say more?
My mouth is full of cookie goodness ;)
These sound so good! I just got some Himalayan pink salt, HimalaSalt, from Sustainable Sourcing https://secure.sustainablesourcing.com and I think I'll try a pinch out in this recipe-I'm new to raw cooking so I get excited about all of the new things I'm getting to try!
ReplyDeleteAll the best on your raw journey Anderburf :) I hope you like the cookies
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