Prep Time: 10 minutes
I've wanted to try using pistachios in a recipe for a while, since they make a lovely green color. When making raw treats, I usually use ground up almonds, walnuts or cashews, so this was a nice change. These are very yummy and I gave a couple to friends and they now want me to bring them more.
You can store these in the fridge or freezer and they should last a good while. :)
- 1/2 cup + 2 tbs unsweetened shredded coconut
- 1/2 cup shelled pistachios pinch of sea salt
- 1/2 tsp of cinnamon, nutmeg and ginger powder
- 1 tsp mesquite powder, optional
- 2 - 2 1/2 tbs agave / coconut nectar (you can use maple syrup, but it's not raw. you can also use honey, but I know a bunch of vegans don't eat honey)
(For chocolate-dipped cookies, you'll need some cacao powder, sweetener and coconut oil or use pre-made raw chocolate and melt it down until it is a liquid.)
Makes 22 cookies when using 1/2 tbs per cookie.
1. Add the shredded coconut into your Vitamix/blender and blend until it is very fine and starting to get a bit creamy. This will take a minute or two of blending, and you may need to scrape down the sides with a spatula.
2. Add in the pistachios and blend until you make a fine flour. Transfer into a medium-sized bowl. Add in the rest of the ingredients and mix well. I find that using your hands helps to mix everything. If you are not able to form a ball from the dough, then try adding in a bit more liquid sweetener. You can even use pitted dates instead, but I thought that would get rid of the pretty green color of the pistachios.
3. Get out some silicone moulds (I used small heart moulds) or if you'd like, you can just make balls using a 1/2 tbs measuring spoon. If using a mold, press the batter firmly so it stays together. Do this for all the cookies until you have used up all the batter. If you want to add a layer of chocolate, melt some raw chocolate or make your own using melted coconut oil, sweetener and cacao powder. Carefully pour the chocolate on top of the cookies and then transfer to a fridge for a few minutes so the chocolate solidifies. You can sprinkle some cacao nibs on top of the melted chocolate before it solidifies if you'd like, or sprinkle some shredded coconut.
4. After the chocolate sets, you can remove the cookies from the moulds and you're done! :)