1/4 cup extra virgin coconut oil (organic and unrefined)
1 cup pitted honey dates
1/4 cup water
2 eggs
1/2 cup raw cacao
1 tbsp ground vanilla bean
1/2 tsp sea salt
1 cup shredded coconut
1/4 cup ground flax
1/4 cup ground black sesame seeds
1 cup almond flour
1/2 tsp baking soda
directions:
1. combine the hot water and dates, then puree with an immersion blender. Add the coconut oil and puree again. Finally, add the eggs, and process with the immersion blender until smooth.
2. stir in the raw cacao, vanilla bean, and sea salt. If you are nuts like me, you can add a little black pepper.
3. mix in the shredded coconut, ground flax, ground sesame seeds, and baking soda
4. finally stir in the almond flour.
5. scoop into an airtight container and chill
6. roll into balls when chilled
7. flatten and bake at 345 for 12 minutes
8. cool on a wire rack
9. store in an airtight container when cool
After mixing up the cookie dough, I realized I had no time to bake them, so I put the dough into an airtight container and stored it in the freezer. When I was ready to bake them, I took the dough out and let it soften a little. It's easier to roll into balls when it's cold. Anyway, this dough stores well in the freezer, and makes good cookies.
Enjoy!!!
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