I have also really been enjoying trying out a bunch of different cookie recipes in the dehydrator. I have a few friends who have gluten allergies or are vegans, my mom and I share many food intolerances, and my mom-in-law is trying to cut out wheat and refined sugar as well. These cookies are perfect for a little holiday indulgence that's less indulgent than the usual variety...although too much is still too much! My personal favourites are the apricot cookies with ganache, although the coconut caramel cookies are super delicious, and so are all the rest...oh dear. Better give these cookies away quickly before I eat them all!
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Clockwise from top: Coconut Caramel Cookies, Chocolate-Covered Lemon Chews, Raspberry-Blueberry Macaroons, Chocolate Sandwich Cookies, Raw Chocolate Shells, Apricot Cookies with Chocolate Ganache
Raw Chocolate Shells
(chocolate recipe adapted from Ani's Raw Food Desserts)
1 cup raw cacao butter
1/2 cup cacao
1 tbsp agave
pinch sea salt
Grate the cacao butter. To melt it, place the shavings in a bowl and put that bowl inside a bowl of very hot water. Stir occasionally until melted - this may take a little while. Then blend everything together and pour into your favourite chocolate molds (I got these shell ones at Bulk Barn) and pop in the freezer to set.
Easy!
ps - the original recipe uses coconut oil instead of cacao butter, which is good too, but melts more quickly at room temperature, making it a more awkward gifting food!
This chocolate can be used to coat just about anything...
Chocolate Sandwich Cookies - using this recipe: http://almondpulp.com/215/raw-sandwich-cookies/
Raspberry-Blueberry Macaroons
(adapted from Ani's Raw Food Desserts)
1/2 cup frozen raspberries
1/2 cup frozen blueberries
1/3 cup pitted medjool dates, soaked for 15 min
1/3 cup agave
1 tbsp vanilla
2 cups shredded unsweetened coconut
Combine everything in the food processor and mix well. Shape into balls and put in dehydrator on high for 1 hour, then on 115 until crispy outside and tender inside.
Apricot Cookies with Chocolate Ganache
Cookie:
2 cups dried apricots, soaked for several hours
2 cups almond meal
1 tbsp agave
2 tsp lemon juice
pinch of sea salt
Chop apricots into a paste in food processor, then add other ingredients to form a dough. Form into balls and press into the centre of each with your thumb. Place in dehydrator on high for 1 hour, then turn down to 115. After several hours you can flip them over to help with the drying process. Dehydrate until the cookies have a crunchy bite but are still tender inside. Then, fill with ganache!
Ganache from this amazing website , which I also adapted the above recipe from too!
Ganache:
3/4 cup agave
3/4 cup cocoa
1/3 cup coconut oil, melted
1/8 tsp plus a pinch of salt
Blend till smooth. Pour into cookie centres then let cool in fridge. Store in single layer to prevent marring your ganache centres. Store leftover ganache in fridge and slather it on various fruits, raw cookies, crackers etc!
Coconut Caramel Cookies
from the book Living Cuisine
3 cups unsweetened coconut
1 cup dates, soaked
3 tbsp almond butter
3 tbsp maple syrup
2 tbsp olive oil or coconut oil
1 tbsp vanilla
1 tbsp cinnamon
2 tsp nutmeg
pinch of sea salt
Mix all ingredients in a food processor. Roll into balls and flatten into cookie shapes on teflex sheet. Dehydrate 1 hour on high then turn to 115 and continue until crunchy with some chew to the centres, flipping occasionally.
These really do taste caramel-y!
Chocolate-Covered Lemon Chews
I tried to make these beautiful cookies, but for some reason the dough would not pipe properly and I gave up using the piping bag at all, resorting to far less beautiful but still very tasty little drop cookies...which I then dipped in chocolate from the first recipe at the start of this post...Recipe fail = new recipe!
If you make any of these let me know how they turn out for you!
Happy Holidays!
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