2 cups almonds, soaked overnight
1 cup walnuts, soaked overnight
3 cups packed pitted dates, chopped
˝ cup cocoa or carob powder
˝ cup shredded coconut
˝ cup dried cranberries or cherries
dash chai extract or 1 tsp fresh orange zest (peel)
Grind the nuts in the food processor until coarsely chopped. Add the dates
and process until well-mixed. Mix in remaining ingredients by hand. Using
a small ice cream scoop or a tablespoon to measure, form small balls and
flatten with your hand. Eat “straight” or dehydrate at 105 degrees for
12-24 hours, depending on how soft and moist you want the cookies. Store
cookies in an airtight container in the refrigerator. They will keep for
up to three months.
Makes 2 dozen cookies
by Jenny Cornblett
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