RAW PECAN SANDIES
RAW PECAN SANDIES
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Category
Desserts
Ingredients
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2 cups ground pecans
1 ¾ cups dried unsweetened coconut
1 ¼ cup Medjool dates (pitted and soaked in just enough water to cover for 30 minutes, drain and save soak water)
¼ cup raw unfiltered honey or maple syrup
¼ cup coconut butter (or coconut oil)
1 tsp pure vanilla
1 tsp almond extract (optional)
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1/2 tsp salt
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1 tbsp ground flax seeds
24 pecan halves
Directions
In a food processor with “S” blade in place, grind 2 cups pecans to a fine meal.
Add remaining ingredients (except flax seeds and pecan halves) including date soaking water and process until “dough” rolls into a ball.
Add ground flax seeds and blend again.
Removing one tablespoon at a time, roll into a ball and place onto a Teflex dehydrator sheet.
Flatten with the back of a spoon.
Press a pecan half into the flattened cookie.
Dehydrate at 107 degrees for 12‐24 hours or THEY CAN BE EATEN RAW without dehydrating.
Store in air tight container.