These cookies are a fabulous after school snack or sweet tooth rescue – a guilt-free confection. Raw and gluten free too. The cinnamon and cayenne are reminiscent of Mexican hot chocolate.
Mexican Fudge Cookies
1½ cups raw cashews
1 cup raw almonds
1 cup pitted Medjool dates
2 TBSP maple syrup
1 TBSP vanilla extract
½ cup cocoa powder
2 dashes ground cinnamon
1 pinch ground cayenne pepper
Yields approximately 3 dozen cookies.
Using a food processor process the cashews and almonds until they become a coarse flour. Add Medjool dates and process until combined with the nuts and a dough-like consistency. Add maple syrup, vanilla and process. With the addition of this small amount of moisture, the dough will begin to adhere together. Add cocoa powder and process a bit more, then add cinnamon and cayenne.
With your hands form into nickel-sized balls and flatten to 1/3 inch thick. If the dough crumbles and does not adhere well, add water by ½ tsp at a time to the food processor and process.
These can be placed into a food dehydrator or low oven (140 degrees F) for a couple of hours for a warm chocolate experience. If extra water is added to the recipe, dehydrating may be necessary for a few extra hours to remove stickiness from the dough.
