Vegan delights with healthy nuts and no refined sugar.
- 3/4 cup nuts (not peanuts)
- 1 3/4 cups unsweetened, shredded coconut
- 3/4 cup plus 2 Tbsp almond flour (for vanilla version)
- 3/4 cup maple syrup
- 1/3 cup coconut oil
- 1 1/4 tsp vanilla
- 1/2 tsp almond extract (for vanilla version)
- 1/8 tsp sea salt
Process nuts into a coarse meal. Add coconut and process until consistent. Add all remaining ingredients and process until thick and creamy. Scoop by tablespoons onto dehydrator sheets and run overnight at 110F. What? No dehydrator?! Use cookie sheets and set oven on lowest setting for several hours until lightly crisped on the outside but still moist inside.
For Chocolate Ginger variation: Replace almond flour with same amount of cocoa powder. Replace almond extract with 1 Tbsp powdered ginger.
CAROL WING 