If you are feeling rather naughty these are for you 🙂 they are chocolatey, gooey, sweet cookies filled with cream. You can even freeze them for a few hours to create an ice cream sandwich.
Chocolate banana cookies
Ingredients:
1 cup ground almonds
1/2 cup flax meal
2 bananas
2 desert spoons coconut sugar
2 heaped desert spoons cocoa powder
4 dates
1/4 cup cacao nibs
1 level desert spoon maca (optional and personally I would not use if making for young children sensitive to stimulants)
1 spoon lucuma powder (optional)
1/2 cup water
1 desert spoon melted cocoa butter
2 desert spoons melted coconut oil
Directions:
place everything in blender and blend until resembles batter mix.
Try not to eat it all now 🙂
Spread on non stick dehydrator trays and dehydrate 115 for 10 hours.
You can cook on low heat in oven for around 1.5 hr, will not be raw yet still delicious and better than processed yukky stuff!
Cashew Cream
Ingredients:
1 & 1/2 cup cashews ground into a flour with coffee mill then soaked in 1/4 cup water until soft
2 tsp Vanilla essence
Agave nectar syrup or Honey to taste
Directions:
Grind cashews into a flour with coffee mill then soak in 1/4 cup water until soft
Drain excess water from cashews then blend until desired consistency adding water if requires
Add Vanilla essence
add agave or honey to taste
Place in piping bag and decorate cookies.
Enjoy 🙂
