In food processor, combine almonds and cashews and
process to flour-like consistency. Transfer ground nuts to a medium
sized mixing bowl.
To food processor, add dates, honey, vanilla, coconut oil,
cacao nibs and instant espresso/coffee. Process
until fully combined and a thick, smooth paste is formed.
Transfer mixture to same mixing bowl as ground nuts, using rubber
spatula to scrape out bowl of processor. Add cocoa powder, salt
and cinnamon and, using hands, knead ingredients together until
well distributed and dough is formed.
If desired, pour about 1/2 c flaked sweetened coconut
to a separate small bowl.
Form dough into 10 - 12 balls of equal size, rolling each in
hands. Roll each ball in flaked coconut.
Flatten to cookie size desired and place on wax
paper. Refrigerate in tightly sealed container
for best texture/firmness. Cookies will keep in sealed container
in refrigerator for up to 2 weeks.
Originally Submitted
6/8/2015
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