Another dessert that we love – raw, paleo, and still good!
(from Tessa the Domestic Diva)
Pulse in a food processor:
2 cups shredded coconut
1/3 c. coconut oil
1/4 c. cacao powder
1/4 c. agave, maple syrup, or honey (or a combination)
1/2 t. vanilla
1/4 t. salt
Gently form into balls and chill on a cookie sheet in the freezer or fridge. Once firm, store them chilled. Dip into the bag as needed!
Thanks to Elana’s Pantry. We LOVE these cookies. I’ve made them both grain-free and gluten-free.
Preheat the oven to 350 deg.
1-1/4 c almond flour or gluten-free flour mix
1/4 t salt
1/2 t baking soda
1/3 c agave or honey
1/3 c tahini
1T grapeseed oil
1T vanilla
1/4 c sesame seeds
Measure dry ingredients into a bowl and whisk together. Add the wet ingredients and stir well (I usually make these in the stand mixer). Form into balls and roll in sesame seeds. Bake for about 9 minutes. Wait until they cool a bit to remove them from the pan.
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