RAW THIN MINTS
1 cup of almond meal (ground almonds really fine)
¼ cup coconut flakes ground into a powder
¼ cup cocoa powder (you can use carob, organic cocoa, cacao or a variation of all three)
2 Tbsp agave nectar or molasses & honey
2 soft pitted dates (I like medjool best)
1 tsp. peppermint extract (I like using the essential oil, but be careful and go by taste…the peppermint is strong)
Dash of sea salt
*melted raw chocolate (feel free to use your own creative recipe or use mine)
In a food processor, combine almond meal, ground coconut and cocoa powder.
Add agave, dates, peppermint and sea salt (again watch the peppermint if you are using essential oil)
Process to create a ball of dough.
Flatten the dough into a sheet, and cut out cookie-sized circles.
“Bake” the cookies in your dehydrator, flipping once, until crisp.
(I like to set my dehydrator at 110. I flipped mine a lot!)
Raw Chocolate Recipe
– raw cacao powder, carob, organic cocoa, or variation of them together
– raw agave
– raw coconut oil or raw cacao butter
– pinch of salt
– little bit of vanilla bean
I normally melt the coconut oil or raw cacao butter in bowl which is sitting inside another bowl of hot water.
The cacao butter takes a lot longer to melt since it’s got a higher melting point, and you don’t want to overheat it.
Add as much cacao powder and agave as you want, taste it often so you can get a good balance.
Add the salt and vanilla.
– If you use the coconut oil the chocolate will melt faster at room temperature.
– If you use the cacao butter the chocolate will stay firm longer.
A few people actually ate these without dehydrating and loved them!
A few had baked them on a really low temperature in the oven. (It’s ok too)
You don’t even have to dip them in the raw chocolate! They are really good!
*The above chocolate recipe is great for just making candy bars…add nuts or dried berries or seeds!
Shared By Christina Calais Head
Dip the cookies in the melted raw chocolate and allow to set in freezer.