Raw Cherry-Chocolate-Coconut Cookies [Vegan]

Contents

Raw Cherry-Chocolate-Coconut Cookies [Vegan]Raw Cherry Chocolate Coconut Cookies (Vegan) For this recipe, you’ll need: * 1 cup of dates, pitted * 1/2 cup of unsweetened shredded coconut * 1/4 cup of cacao powder * 1/4 cup of maple syrup * 1/4 cup of coconut oil * 2 tablespoons of vanilla extract * 1/4 teaspoon of salt * 1 cup of dried cherries, pitted What’s a Delicious Treat to Make with Fresh Cherries and Coconut?

The harmonious union of rich, velvety chocolate and luscious, juicy cherries is a match made in heaven. These vibrant treats boast an unprecedented level of redness, courtesy of a judicious splash of beet juice. In fact, they possess a natural sweetness and lack the need for added sugar or oil to enhance their flavor.

Raw Cherry-Chocolate-Coconut Cookies [Vegan]

Raw Cherry Chocolate Coconut Cookies (Vegan)

For this recipe, you’ll need:

* 1 cup of dates, pitted
* 1/2 cup of unsweetened shredded coconut
* 1/4 cup of cacao powder
* 1/4 cup of maple syrup
* 1/4 cup of coconut oil
* 2 tablespoons of vanilla extract
* 1/4 teaspoon of salt
* 1 cup of dried cherries, pitted

1/2 cup unsweetened coconut flakes
1/4 cup coconut flour
One-quarter cup of dairy-free, semi-sweet chocolate chips.
1/4 cup cacao nibs
One-quarter cup of finely chopped, dried tart cherries
3/4 cups gluten-free rolled oats
1 cup raw walnuts
1 banana, chopped
1/4 cup apple juice
2 tbsp. beet juice, optional
1 tsp. cherry stevia liquid

What’s a Delicious Treat to Make with Fresh Cherries and Coconut?

Meticulously mix together the coconut flakes, rich chocolate chips, velvety smooth cacao nibs, and succulent cherries in a spacious bowl.
Pulse the oats in a food processor approximately 10 times to reduce them to smaller fragments. Don’t go overboard on the flour; moderation is key. Combine the oats with the toasted coconut flakes in a bowl.
Process the walnuts in the food processor, pulsing repeatedly until they’re finely chopped into minute fragments. Achieve the desired texture of creamy polenta instead of aiming for a gritty consistency reminiscent of walnut butter. Combine the walnuts with the coconut mixture.
Combining the ripe banana, refreshing apple juice, earthy beet juice, and sweet stevia in the food processor. Here’s the improved text: Now you can truly optimize your performance by hitting “on” rather than just “pulsing”.
Combine the mixture in the large bowl by stirring thoroughly. The batter will be sticky, its vibrant red hue a testament to the quality of the ingredients.
With two dehydrator sheets prepared, you’re all set to start drying your favorite fruits, herbs, and vegetables! Scoop up approximately one-quarter cup of cookie batter, compressing it firmly into the measuring cup before gently tapping the sides to release any air pockets. Position the dough onto a dehydrator sheet and delicately pat it into a uniform circle approximately three inches in diameter. Use the remaining dough to continue crafting your culinary masterpiece.
To dry the cookies, preheat a dehydrator to 115°F and process them for approximately 2 to 2.5 hours, turning the cookies over halfway through the drying cycle. You’re aiming for a firm yet yielding consistency. Remove and enjoy while warm. Store a stash of spare cookies in the fridge for future indulgence.