Ingredients: |
Ingredients: 2 cups shredded sweet potatoes (1 medium sweet potato, raw)
1 cup shredded coconut
1/2 cup coconut flour
1/2 cup tapioca or arrowroot flour
1 tsp sea salt
1 cup chopped pecans (or almonds)
1 1/2 cup dates, soaked in 1 cup hot water for about 15 minutes
1/2 cup almond butter
1/4 cup coconut oil
1 tsp vanilla extract
2 eggs (or 1/4 cup soft silken tofu)
3 oz. dark chocolate (or 3 tblsp cocoa + 1 Tblsp coconut oil) heated until spreadable
|
Directions: |
Directions:Preheat oven to 350º. Line 2 cookie sheets with parchment paper,or grease them with coconut oil. In a large bowl, combine the sweet potatoes,coconut,coconut flour,tapioca flour,salt and chopped nuts. In a food processor or blender,puree together the soaked dates and the hot water used to soak them. Blend well to create a smooth paste. Add the coconut oil and almond butter, and puree until smooth. Add date-almond butter mixture to the dry mix, along with vanilla, and eggs. Stir dough together until well combined.
Scoop out dough into balls about 1 1/2 " in diameter. Flatten out balls to approx. 3" discs, and create a small hole in the centers. Bake for 12-15 mins. until firm but not too hard or crispy. The cookies will continue to firm up as they cool.
While the cookies cool, melt the chocolate until liquid, and drizzle over the cookies. Refrigerate them until the chocolate is firm.
Keep in an airtight container. |
This recipe for Paleo Samoa Cookies is from