Friday, October 21, 2016

Cacao Covered Almond Cookies and Mock "Reese's " Cups

We are always trying to create new recipes using almond pulp. The cookie bases can be made and frozen. These store for several months

Cacao Covered Almond Cookies and almond "reese's" cups
Cookie base (24-32 cookies)
1 cup cashews
1 cup almond pulp
1/2 cup black sesame seeds, ground into a powder
1/4 cup agave nectar
4 soft pitted dates
1 tsp. vanilla
dash of sea salt
In a food processor, grind cashews, almond meal and ground sesame until it reaches a flour-like consistency. Add the agave, dates, vanilla and sea salt, and 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 until crisp.

Almond filling (24-32 cookies plus 24 "reese's" cups)
3/4 cup almond butter
1/4 cup tahini
1/4 cup agave nectar
1 Tbsp. lucuma
1 Tbsp. maca powder
1/2 tsp. vanilla
dash of sea salt
In the meantime, combine all the filling ingredients in a bowl. Top each cookie with the filling in a mound shape. 

Cacao ganache: (12-16 cookies plus 24 "reese's" cups)
We made this 3 times freezing the "reese's" cups between the bottom layer with the almond butter mixture and the top layer

1/8 cup maple syrup or agave
1/4 cup cacao powder
1/4 cup cacao butter, melted
1 TBSP lucuma powder
pinch salt
1/2 tsp vanilla
In a small bowl combine until well mixed. Dunk cookies and set cookies on parchment paper in the freezer

"Reese's" Cups
pour the cacao ganache into the bottom of mini paper cups in a mini muffin tin, just enough to cover the paper. Place a small ball of almond filling on top of cacao ganache. Freeze. After about 30 minutes to an hour remove from the freezer and pour the cacao ganache over the almond filling until covered.

We store both in the freezer

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