I tend to improvise and not write down what I put in my food when I experiment with raw recipes. I just bought a moleskine recipe journal to try to combat his habit. Recently I've been getting lots of requests for easy raw desserts, so here's one I actually documented the recipe for. Based on the classic thumbprint cookie, I used blueberries for these because seasonal eating makes tons of sense, and here in Vermont we have tons of blueberries to eat right now!
Blueberry Shortbread Cookies
- 1 1/2 cups almonds soaked overnight and peeled (peeling soaked almonds is easy- they shoot out of their skins when you squeeze them!)
- 1/4 cup chia seeds
- 1 1/2 cups shredded coconut buzzed into flour in the food processor
- 3/4 cup agave or maple syrup
- 1 tablespoon alcohol free almond extract
- pinch salt
Pulse all of the above into a dough. Roll into 1" balls and smush to 1/2" rounds on teflex sheet
- 3/4 cup blueberries
- 5 pitted dates
- 1/4 cup orange juice
- 1 tsp alcohol free vanilla extract
Blend the above until nearly smooth. Spoon onto centers of rounds. Dehydrate for 1 hour at 130 degrees (it takes the food itself longer than that to heat up, don't worry, they'll still be raw). Then transfer to the mesh dehydrator sheet to alow the bottoms of the cookies to dry for another 2 hours at 115 degrees.
Mine are in the dehydrator now and the house smells divine! Here they are before drying:
You could use any seasonal fruit available in your area. Let me know how yours turn out!
Be well and be bright!