Chocolate Pecan Cookies ★★★★★1 review

Ingredients

Makes 11 cookies

Chocolate pecan cookies

• 2 cups raw pecans
• 3/4 cup raw cacao powder
• 1/3 cup coconut flour
• 1/2 tsp good-quality salt
• 1/3 cup quick oats
• 11 juicy Medjool dates, pitted
• 1/3 cup pure maple syrup

Cashew filling

• 3/4 cup cashews, soaked 4 hours then drained and rinsed
• 2 Tbsp coconut condensed milk
• 1 tsp pure vanilla bean powder
• 2 Tbsp rice malt syrup
• 2 Tbsp coconut cream

Method

1. Add the pecans, cacao powder, coconut flour, salt and oats to a high-speed food processor. Blitz until fine crumbs have formed, then transfer the mixture to an large mixing bowl
2. Add dates and maple syrup to a high-speed blender. Blend on high until smooth (you may need to use your tamper to push the mixture down through-out, and scrap the blender sides half way through)
3. Pour the date and maple mixture into the bowl with the dry mix. Preferably, scrap out the blender with a rubber spatula to ensure you get all the mixture in the bowl
4. Mix the wet and dry mix together until an even sticky dough ball forms (if your mix is too dry, add a little more maple syrup
5. Measure out 1 Tbsp of mixture and roll into a ball, then squash down gently with the bottom of a glass. Repeat until you have used all the mixture (I made 22 pieces).
6. Finally, place your cookies on a non stick tray in the dehydrator. Dehydrate at 40 degrees for 6 hours, then turn your cookies and further dehydrate for 8 hours*.

*If you don’t have  dehydrator, place cookies on a tray in the freezer and freeze for 4 hours, or until firm.

Cashew filling

1. Place all your ingredients into a high-speed blend and blend until very smooth.
2. Transfer mixture into a bowl, and set in the fridge for 4 hours, or until firm
3. Transfer mixture into a pipping bag with a nozzle of your choice. Pipe mixture onto half of your cookies, and finish by sandwiching on the remaining cookies.

**Store cookies in an air-tight container in the fridge for 4-5 days, or in the freezer for up to 1 month.