Makes around 6 large or 12 small biscuits/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).
+ 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!