Yummy Carob & Coconut Cookies

Makes around 6 large or 12 small biscuits/cookies.

3025502061 505e2ce6f8 Yummy Carob & Coconut Cookies

1 cup raw almonds
¾ cup dates, pitted
pinch sea salt
½ cup raw carob powder*
⅓ cup shredded coconut
¼ cup buckwheat crispies (whole hulled groats soaked & dehydrated) (optional)

Put almonds (air-dried or towel-dried if pre-soaked) & salt into food processor. Process until chopped into tiny pieces. Add dates slowly, processing until well-combined. Add carob powder & process until combined. Add coconut, pulse until mixed through. Tip mixture into another bowl & stir through the buckwheat. Grabbing about a tablespoon of mixture at a time – roll into a ball & squash flat into a cookie/biscuit shape (if you don’t use soaked almonds, you might need to add a little water to get the mixture to stick together). Repeat until all mixture is used up. Refrigerate (or dehydrate until desired texture is reached).

Other options:
+ Press a piece of dried fruit, dried berry, a nut (eg. pistachio, macadamia, or chopped walnut pieces), or another “topping” into the centre of each biscuit for decoration & extra tastiness.
+ Roll the cookies in extra coconut to coat them – extra coconut yum!
+ Instead of buckwheat, you could also stir through chopped raw walnuts or another favourite nut or seed.
+ To make raw buckwheat crispies rather than buy/order them from a raw shop: To make raw buckwheat groats edible & crispy you have a couple of options: (1) Soak hulled buckwheat for 8 hours or overnight, rinse very well (get all that lovely “slime” off!), then dehydrate until dry; or (2) Soak hulled buckwheat for 15 minutes, sprout for 12-24 hours in a jar or sprout bag, then dehydrate until dry. The 1st option creates a crunchier, sweeter texture, & the 2nd option an earthier, less crunchy flavour that’s a bit healthier (& a bit easier to digest if you have digestive problems).
+ Add a teaspoon of cinnamon for a richer, earthier flavour.
+ You might want to reduce the amount of dates to about half a cup if you use a particularly sweet date like medjool.

*For a truly superb flavour, get a good quality untoasted carob powder – organic is usually a good bet. Carob oxidises rather quickly & loses its rich flavour, so the best place to get it is usually from a healthfood shop or organic supermarket with a high stock turnover. If you can’t get decent carob, try using a bit more &/or adding some spice like cinnamon. Additionally: these cookies harden up after being stored in the fridge for a while. I rarely bother dehydrating these sorts of foods – I prefer more water in my food for better hydration!

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  • Reb

    What can one substitute if one thinks dates are ewky?

  • http://veganza.com/ Renee

    Um… better quality dates, probably! There are lots of cruddy, rubbery, plasticky ones around. Check out organic shops, health food stores, and co-ops for better ones.

    I know some regular Aussie supermarkets have fresh Medjool dates in their fresh fruit/veg section (although imported from California!) and they’re quite nice. Better quality Middle Eastern/Iranian dates are found in organic shops and some health stores. Avoid the Chinese red dates (jujube, I think) – they are almost universally awful! Try different varieties of dates – there are lots! Besides Medjool and decent Iranian ones (which are best used mixed into food rather than eaten plain) good ones are supposed to be: Halawy – caramel flavour, and Deglet Noor – agave/honey-ish flavour. Also, others: http://en.wikipedia.org/wiki/Date_Palm#Cultivars_of_dates

    Otherwise, dried figs are a good date supplement! High in calcium (dates are high in minerals also). The seeds will make a grittier texture than dates in a food processor (figs added to smoothies in a high-power blender will come out much smoother). Also you’ll need to be careful of the quality of dried figs as well – like dates, some are sulphury, overly dry, bland, rubbery, &/or stale.

    Similarly, keep an eye on the quality/freshness of carob! Good quality carob has an amazing aroma and better than 99% of cocoa/chocolate in flavour. Fresh cacao beans can be nice, but I still prefer good carob!

    Also, while I’m here rambling, pesticide-free almonds are pretty cheap if you don’t want to spend $$ on certified organic.

  • http://veganstrong.blogspot.ca/ Gina

    Ooooh, these look good! I just found your blog searching for it, as I am vegan, and also trying to go gluten free this week :) It all looks great!

  • http://fifteenthlife.wordpress.com/ fifteenthlife

    Hi! These look great, I am going to try them tonight. I have a friend who wants to sell my jar cakes and brownies to her autistic spectrum clients who eat gluten-free. I am going to use this recipe for samplers. I sell on Etsy if you want to check it out. Just click on my blog here and scan down to the Emily’s Edibles banner, my Etsy name is EmilysEdibles and I am always looking for tips for gluten free, as I’m very new at it. I’ll keep reading this blog, glad I found it! Thanks