Ingredients:
1/4 cup cacao nibs or chocolate chips
3/4 cup raw unsalted cashews
1/2 cup coconut flour
3 1/2 tbsp coconut oil
6 pitted Medjool dates
1 1/4 tsp vanilla extract
1/2 tsp sea salt
Directions:
Soak Medjool dates in warm water for 10 minutes to soften. Drain.
Add cashews to a high speed blender, and pulse until they become a fine powder.
Add all ingredients except cacao nibs/chocolate chips to a food processor and process into a dough.
Stir cacao nibs/chocolate chips into dough.
Line work space with parchment paper. Using a rolling pin, roll dough until about 0.6cm thick.
Using cookie cutter or the rim of a glass, cut out cookies. Repeat rolling and cutting cookies until all dough is used.
Place cookies onto ParaFlexx™ lined dehydrator tray.
Dehydrate for 10 hours at 46ºC.
Flip cookies, remove ParaFlexx sheet, and continue to dry for an additional 8-12 hours or until dry.
Store in an airtight container in the refrigerator for up to one week. Or freeze if you would like to store longer.
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