Cacao Dipped Almond Thins
- Course/Dish: Cookies
- Main Ingredient: Chocolate
- Difficulty: Challenging
- Equipment Needed: Dehydrator, Food Processor
- Rainbow Green Cuisine: Phase 2
Almond Coconut Thins
3 cups almond flour
2 cups dehydrated (unsweetened) coconut
1 cup almond butter
1/2 cup date paste (soak pitted dated, blend with water)
1 t agave
stevia to taste (or more agave)
2 t of sea salt
Cacao Dipping Chocolate
1/4 cup melted cacao butter
1/4 cup agave
1/2-3/4 cup cacao powder
pinch of salt
Almond Coconut Thin
Mix all ingredients by hand or with a food processor.
Chill dough in refrigerator if too oily.
Place part of dough on Silpat (or any nonstick sheet) and place parchment paper on top of dough.
Proceed to roll out slowly.
Use round mold to cut out cookie shape.
Dehydrate for at least 24 hours at 115 degrees (until desired crispness).
Cacao Dipping Sauce
Chop or grate cacao butter into glass dish and place in dehydrator until melted.
Stir the cacao butter, agave, and sea salt together in a glass or metal bowl.
Slowly add the cacao powder and stir until smooth.
Once cookies are finished, pull from dehydrator and set aside.
Line dehydrator sheets (or you could use cookie sheets) with parchment paper.
Slowly dip each cookie and place on parchment paper.
Let cool and place in freezer if not serving immediately.