raw almond coconut
Nutritional Info
- Servings Per Recipe: 32
- Amount Per Serving
- Calories: 101.9
- Total Fat: 7.8 g
- Cholesterol: 0.0 mg
- Sodium: 19.3 mg
- Total Carbs: 7.3 g
- Dietary Fiber: 1.3 g
- Protein: 2.5 g
View full nutritional breakdown of raw almond coconut calories by ingredient
Introduction
raw food cookies. no baking needed. raw food cookies. no baking needed.Number of Servings: 32
Ingredients
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2 cups of raw almonds
1 cup of raw almond butter
3 Tb of honey
3 Tb of shredded unsweetened coconut
1/4 ts sea salt
1/4 ts almond extract
5 or 6 Medjool dates, pitted
Directions
1. Blend the almonds in a food processor until coarsely chopped, about 15 seconds.
2. Transfer the chopped almonds to a large bowl and blemd in the almond butter, coconut, honey, salt, and almond extract. Stir until a stiff, very chunky dough forms. Use your hands to thoroughly blend the ingredients; they will be more effective than a spoon.
3. Pinch off a piece of the dough about the size of a small walnut and roll between your palms to form a ball that is about 1 1/2 inches in diameter. Gently press the ball between your palms to form a 1/2 inch thick cookie. Rinse and dry hands periodically if they become too sticky.
4. Slice the dates lengthwise and cut the halves into slivers anout 1/3 inch wide by 1 inch long. Lightly press a sliver into the center of each cookies for decoration.
5. Store in a tightly sealed container in the fridge for 2 to 3 weeks.
Serving Size: 1 cookie
Number of Servings: 32
Recipe submitted by SparkPeople user KATYAJO.
2. Transfer the chopped almonds to a large bowl and blemd in the almond butter, coconut, honey, salt, and almond extract. Stir until a stiff, very chunky dough forms. Use your hands to thoroughly blend the ingredients; they will be more effective than a spoon.
3. Pinch off a piece of the dough about the size of a small walnut and roll between your palms to form a ball that is about 1 1/2 inches in diameter. Gently press the ball between your palms to form a 1/2 inch thick cookie. Rinse and dry hands periodically if they become too sticky.
4. Slice the dates lengthwise and cut the halves into slivers anout 1/3 inch wide by 1 inch long. Lightly press a sliver into the center of each cookies for decoration.
5. Store in a tightly sealed container in the fridge for 2 to 3 weeks.
Serving Size: 1 cookie
Number of Servings: 32
Recipe submitted by SparkPeople user KATYAJO.
Member Ratings For This Recipe
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WALKINGFITLAURA
