Cookie Ingredients (to make 24 cookies)
2 cups brown (raw) almonds
½ cup of coconut flour
2 cups black mulberries
2 ½ cups medjoul dates (pitted)
4 Tbsp aronia berry powder
1/8 tsp sea salt
½ vanilla powder
2 Tbsp yacon syrup (optional)
50 ml coconut butter /‘mus’
½ tsp aronia powder, to give a subtle pink colour
10 drops of stevia to sweeten
Method for cookies
Grind almonds until fine in a food processor with the S blade.
Add the aronia powder, coconut flour, sea salt and vanilla, and continue processing until all the dry ingredients are evenly mixed in.
Add the mulberries and continue processing until they are small and evenly distributed.
Add the medjoul dates and continue processing until the mixture becomes one solid mass.
If the mixture seems too dry at the end, add 1-2 tablespoons of yacon syrup or an alternative liquid sweetener.
Flatten out the mixture on a flat surface until it is about ½ cm thick. Use a cookie cutter to create shapes. I used a round cutter 5,5cm diameter, but you could also use any shape, why not heart shape and surprise your Valentine J. These cookies should be firm but chewy.
Dehydrate for 6 hours to make a drier cookie. This is a guide time only. It is not absolutely necessary to dry them further as the mixture is already very firm.
Method for Cream Filling
If you want to step it up a notch make an Oreo style cookie by sandwiching a delicious cream filling between 2 of your fresh made cookies.
Soften the coconut butter in the dehydrator or by placing it is a glass dish over hot water. When melted, stir in the aronia powder and stevia. Before it sets hard again (which the cocobutter will do at room temperature), spread the filler on one cookie and place another on top.
Read more about Aronia Berries and Black Mulberries and the powerful Anthocyanins they contain, in my Purple Power Foods article.
Recipe by Diana Store