Happy Monday everyone! Hope your week’s got off to a good start. However it’s begun, these decadent little cookies are sure to make it better!
There was a great deal on the Tribest Sedona and I snapped it up. The first thing I made was these easy blackberry fruit roll-ups. These are just blackberries and a few dates blended together in my super duper blender then spread thinly and dehydrated for approx 16 hours. I was so pleased with how they turned out and spurred on by my first success I delved right into raw cookie-making!
BUT, before those of you who don’t have a dehydrator click away, I made sure these cookies can also be made without a dehydrator (and will only be sharing recipes on Coconut and Berries that can be)!
These chocolat-ey little cookies are pretty yummy all by themselves but I decided to take them up a notch and sandwich them together with a fudgy chocolate layer.
Maca powder is the special ingredient in this recipe and adds a really unique flavour, along with some health benefits!
Like many superfoods, maca hails from South America and it’s been around for a long time, even being used by the Incas to enhance strength and stamina before they headed into battle. It’s also very rich in vitamins and minerals and is also supposed to be good for balancing hormones, anxiety and depression.
As I say, the taste is quite unique but is often described as “malty” and “mildly nutty”. I usually use it in smoothies and especially love it with coconut, banana and obviously chocolate!
As with most raw desserts, these are pretty easy to make (especially if you’re making them without a dehydrator) and made with whole, healthful ingredients you can feel good about putting in your body!
- 3/4 C Almond flour
- 1/4 C Whole flax seed, ground
- 1/3 C Raw cacao powder
- 3 Tbsp Raw maca powder
- 3 Tbsp Coconut flour
- 3 Tbsp Agave nectar
- 1 tsp Vanilla extract
- 1/8 tsp Salt
- 1/2 C (+ 1-2 Tbsp) Water
- 1/4 C Almond butter
- 1-1/2 Tbsp Raw maca powder
- 2 Tbsp Raw cacao powder
- 3 Tbsp Coconut sugar
- 1 tsp Vanilla extract
- Pinch of salt
- 3 Tbsp Non-dairy milk OR water
- In a food processor, or large bowl, combine all the dry ingredients (almond flour, ground flax, cacao, maca, coconut flour and salt).
- Add the vanilla and agave and pulse to incorporate. Finally, add the water and process or stir well to combine. The flax and coconut flour are very absorbent and will soak up the liquid leaving your mixture very thick. If it looks a little dry, add 1-2 Tbsp more water. Remove to a bowl and refrigerate for at least 2 hours.
- Roll out cookie dough between 2 sheets of parchment paper/Teflex dehydrator sheets to 1/4" thickness. Using a small cookie cutter or glass, cut out circles from the dough. Gather scraps and repeat process until all the dough is used up.
- For dehydrator-free version, lay the parchment paper on a baking tray and place the whole thing in the freezer to firm up.
- If using a dehydrator, dehydrate at 115 F for 16 +/- hours, until they are firm but not hard.
- Blend all ingredients until very smooth. You may need to add a little extra liquid, depending on your blender. I use a Tribest personal blender for small amounts like this.
- Refrigerate until cookies are ready.
- Pipe or spread fudge onto one cookie, place a second cookie on top and press down lightly.
- For the freezer version, return to the freezer until firm. Just leave them to soften for a few minutes on the counter before eating.
- For the dehydrator version, store in an air-tight container in the fridge.
A big thank you to Creative Nature for providing me with ingredients for these Raw Chocolate-Maca Sandwich Cookies. You may be familiar with their line of superfood snack bars which have been on the market for some time now.
They’ve recently started selling superfood ingredients so you too can make your own power-packed treats at home! As well as maca, you can get acai, barleygrass, spirulina, baobab, spirulina, hemp protein and more.
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