Carrot Pulp Cookies with Raw Chocolate hats
Description
There is no other way to celebrate a wonderful day by whipping up a batch of perfect pulp cookies. The chocolate hats are a sure way to top off this fabulous carrot cookie with a taste that will make you come for more.
Recipe by
Ingredients
Carrot Cookies
1.5 cups Carrot pulp
1 cup shredded Coconut
2 tablespoons Tahini
0.5 cup Water
2 tablespoons Agave nectar
2 small pinches of Himalayan salt
2 teaspoons Mesquite
0.5 teaspoons real Vanilla
Chocolate Hats
4 tablespoons virgin Coconut oil
4 tablespoons raw Cacao powder
2 tablespoons Agave nectar
Methods/steps
Carrot Cookies
Grind the shredded Coconut into a fine flour in a coffee grinder or blender. If you don't have carrot pulp, add the 300 g of carrot to your food processor and process until smooth. Put the flour in a food processor and add the rest of the ingredients and process until you have a loose dough. On a dehydrator tray with a mesh sheet on, make cookies using a pastry bag with a wide tip, or form the cookies with your hands. Make room for the melted chocolate by pressing down your finger in the middle. Dry them for 3-4 hours.
Chocolate Hats
Melt the Coconut oil using a water bath, or melt it in your dehydrator. Add the Cacao and Agave and stir by hand. Pour the melted chocolate into chocolate forms and put in the fridge to harden, or simply pour the chocolate in the hole when they are dry. Enjoy!
