There are some things that just can’t really be described in words. These cookies fit that category. I can try, but honestly, you want to make these for yourself, share them with everyone you love, and have a moment of appreciation for all of the goodness raw foods can bring. These are so easy to make, and with relatively few ingredients, yet they deliver an incredibly complex flavor profile that marries the nutty smokiness of pistachios with the sweet creaminess of coconut with the ever present depth of pure cacao powder. I kid you not, these will become a cookie recipe you come back to time and time again to serve at holiday parties, birthday parties, to give as gifts and to enjoy whenever you are in the mood for one of the most sublime treats ever to come from the plant kingdom! To make things even better, there is no dehydrator required for these cookies.
Ingredients
- 10 dates pitted
- 1 cup pistachios shelled
- 1 cup dried Shredded Coconut
- 1/2 cup cacao powder
- 1/2 tsp himalayan salt
- 1/4 cup water
- 1 tsp vanilla
In a food processor, pulse all ingredients until dough begins to form. Roll out onto a piece of parchment paper to about 3/4 inch thick. Cut with cookie cutters or a knife. Enjoy! Store in the refrigerator.
EXTRA:
I dipped a few of mine in chocolate sauce and pressed into some chopped pistachios for an extra crunch and bite of sweetness. If you want to do this, freeze the cookies after they are cut. Mix up 1/4 cup of coconut oil (melted) with 1/4 cup cacao powder and a TBSP maple syrup. Whisk with fork until smooth. Dip 1/2 of each cold cookie into the chocolate sauce and press into chopped nuts immediately before the chocolate sauce hardens. It will harden quickly. Store in refrigerator or freezer.
