Vivagave
D-LISH NUTTY CASHEW COOKIES
Raw Food Chef Alysha Maiorelli
www.rawfoodnerd.blogspot.com
Copyright 2010
(My family and friends often refer to me as "Lish" short for Alysha. I wish I could take credit for the naming of these fantastic cookies, but my future father-in-law came up with the title for these nutty gems. He deemed them "D-Lish", aka 'd-LISH-ous' in honor of my name! )
1 cup raw organic cashews (soaked 1 hour)
1 cup raw organic cashews (unsoaked) ground into flour
1 cup raw organic walnuts (unsoaked)
1 cup raw organic pumpkin seeds (soaked 2-4 hours)
2 Tablespoons Coconut Butter
2-3 Tablespoons agave or maple syrup
2 tablespoons Organic Chia Seeds
2 Tablespoons Organic Hemp Seeds
4 Tablespoons VivAgave Vanilla Powder
1 Organic Gala Apple
Dash of Vanilla extract or seeds from one vanilla bean
Dash of sea salt
First, grind your un-soaked cashews into a fine powder via a high speed blender or coffee/spice grinder. Remove and place in large mixing bowl. Add chia and hemp seeds to cashew flour.
In a food processor coarsely chop your walnuts and then transfer them to the mixing bowl with your cashew flour as well.
Repeat this process with pumpkin seeds after you drain them. There should be small, but visible pieces of nut.
Then, drain your soaked cashews and transfer to food processor. Combine with coconut butter, agave or maple syrup, VivAgave Vanilla Powder, Gala apple, vanilla bean or extract, and sea salt. Process until cashews and all ingredients are fully combined. The result should be a thick paste that starts to ball up. While the apple should provide the necessary liquid, you may have to add small amounts of water or nut milk to keep this moving, but be careful not to add too much though…about 1 tablespoon at a time; you don’t want this to turn into a cashew sauce! (Taste to test for desired sweetness, as this is subjective!)
Transfer your cookie dough to large mixing bowl with the rest of your ingredients.
With your hands (as this surely results in added love to these D-Lish cookies) combine all your ingredients together.
Form your cookies and place them on dehydrator tray. Set the temperature to 110 degrees and dehydrate for at least 6 hours. The longer you leave them in there the more they will dehydrate through. The result should be a ridiculously soft, chewy cookie with a slight outer crispness!
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