By Chef: Christian Bates
Posted: December 29, 2010
Merry Christmas to all, and to all a healthy Santa Claus cookie! St. Nick will really be flyin’ tonight after he takes a few bites out of these easy-to-make Superfoodized low-glycemic raw chocolate-striped cookies.
- 2 cups Brazil nuts, soaked
- 1/2 cup coconut shreds
- 3 tablespoons hazel nut butter (or your nut butter of choice, but hazel has a great “winter flavor” to it)
- 3 tablespoons birch xylitol (or your favorite sweetener of choice)
- 1 tablespoon cacao butter
- 1 1/2 teaspoons goji berries
- 1 1/2 teaspoons vanilla bean powder
- 1/4 teaspoon sea salt
- 1 pinch Organic stevia extract powder (NOW brand is the most mellow sweet flavor)
- 1 pinch freshly grated nutmeg (grate using a fine micro-plane)
- 1 pinch cinnamon
- 1 pinch grated fresh ginger
OPTIONAL: a few pinches of medicinal mushroom extract powder
1. Blend in a food processor until sticky but still mealy.
2. Make lightly pressed (don’t over compress as we want our cookies light and crispy, not too dense) cookie shapes on a dehydrator tray with solid sheet.
3. Dehydrate at about 120*F for 6 to 12 hours, until crispy on the outside but still somewhat moist on the inside.
Chocolate Stripes Addition:
1. You can start eating them warm at this point, but to make the chocolate stripes, first place the cookies on a plate in the refrigerator until cool. Then drizzle stripes of melted chocoalte over the cookies using your favorite raw chocolate recipe.
Note: Don’t use raw chocolate syrup. Use a chocolate that contains cacao butter or coconut oil in it so that the chocolate solidifies on the chilled cookies.
Serve yourself and serve Santa and his elves, Just don’t let the dog or cat serve themselves.