Coconut Almond Sun Cookies
Here’s a sweet way to get your protein! Straight from the bowl, they’re tasty and slightly sweet. Straight from the dehydrator they’re ooey and gooey. Mmmm…
Step 1: Soak Almonds
I always soak my almonds for at least a few hours before using them in any recipes. This is supposed to make them easier to digest and make the nutrients more available to our bodies.
Step 2: Process Almonds
Process 1 1/2 cups almonds (raw and soaked). If you don’t have a processor, you can try chopping them finely.
Step 3: Add to the processor…
3/4 to 1 cup sunflower seed butter
about 1/2 cup agave nectar. (You really have to taste test for the sweetness. Start with a little and add more if it needs it! You can also use honey instead of agave).
A dash of sea salt
The mixture was so sticky that it formed one big lump of gooeyness
Step 4: Add Shredded Coconut!
Add 2 cups shredded coconut and mix in by hand. Mmm. I L-O-V-E coconut.
…At this point, you can taste a spoonful of the mixture and decide if you want to add more of anything. Unlike most cookie dough mixes, there’s no harm in eating it up straight from the bowl.
Step 5: Form and Dehydrate
I decided to dehydrate my cookies for a couple of hours, but you don’t have to. You could just roll them into balls and eat them like that. If you decide to dehydrate them (or stick them in an oven on the lowest lowest setting), they taste yum-o-licious when they’re all warm and gooey. Tim will attest to that. He said they reminded him of “no-bakes” without the chocolate. I didn’t let them dehydrate enough to get crunchy, but you could always try it if you have the desire and the patience!
Step 6: Eat and Enjoy!
Make sure you take a picture of your cookies on a little platter on top of a wooden elephant that your husband brought home from India. It will make everyone think you’re pretty cool. I don’t know why, but I’m sure it will.
The Recipe, Short and Sweet:
1 1/2 cups soaked almonds
1/2 to 1 cup sunflower seed butter
about 1/2 cup agave nectar or honey
A dash of sea salt
2 cups shredded coconut
Process almonds in food processor, or chop finely. Add sunflower seed butter, agave nectar, and sea salt and process. Mix in coconut by hand. Roll into balls and press flat to dehydrate, or roll into balls and eat without dehydrating, or roll flat with a rolling pin and use fun cookie cutters…or…or…do anything you like!
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