3/4 c. whole raw cashews
Chocolate Cashew Cookies
1/4 c. unsalted almonds (I used slivered, but any will do)
1 tbsp sesame seeds
1 tbsp quinoa, uncooked
1 tbsp chia seeds
1 tbsp dried lentils
1/4 cup honey
1/2 cup almond flour
1/2 cup shredded unsweetened coconut flakes
2 TBS of coconut oil
1/2 cup dark chocolate ( I used Lindt 85% cocoa)
Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Place 1/4 cup of cashews, almonds, sesame seeds, quinoa, chia, lentils, & honey into a food processor. I used my Blendtec. Process several times until a paste forms. Then add in almond flour, shredded coconut, & coconut oil. Process until combined. Place 1/2 cup of whole cashews in a bowl. Next shape dough into small balls. I used my Norpro Stainless Steel Scoop, 1 Tablespoon, 35mm to make my cookie balls. then press1 cashew into each ball and pinch dough over nut to seal. Place ball on the cookie sheet. Bake for 7 minutes. Mean while create a double boiler to melt chocolate. Place a sauce pot on stove. Add 1 + 1/2 cups of water and cover with a heat proof glass bowl large enough so the bowl does not touch water in the pot. Heat on medium heat and add chocolate to bowl. Stir chocolate as it melts until fully melted. Remove from heat and allow to cool. When cookies are cooled dip the top in chocolate and place back on cookie sheet. After I dipped all my cookies I popped the tray in the fridge to harden the chocolate. Store your cookies in the fridge.
Until next time stay strong and carry on!