To aqdequately describe these cookies, I should probably rename them “chocolaty crack” because I cannot stop eating them. They are addicting. So much so that when I tasted the original raw cookie version I bought from Whole Foods, I just had to reproduce them. That and I can’t justify paying the $5 price tag every time I want a cookie.
Because the original version is raw, it wasn’t too hard to figure this recipe out. Since I am not opposed to cooking my food, I baked the crackers because that was the quickest way to get a finished product. I could try putting it in the dehydrator next time but I am an instant-gratification kind of gal so that’s not high on the list right now. These crackers are coconutty, sesame seedy and cocoa-licious.
Here is the list of ingredients, and my inspiration, from the store bought, raw cookies: Organic Coconut (Unsulphured), Sprouted Organic Sesame Seeds, Organic Date, Raw Organic Agave Nectar, Raw Organic Cacao.
3/4 cup shredded coconut
1/4 cup sesame seeds
1/4 teaspoon salt
4 medjool dates, pitted
1 tablespoon maple syrup
1.5 tablespoons cocoa powder
- Preheat oven to 300 degrees.
- Puree the dates and maple syrup in food processor until a paste forms. If needed, add a few drops of water to get it going.
- Add the rest of the ingredients and pulse until the dough comes together. Alternatively, fold everything in by hand.
- Roll dough in between two pieces of silpat or parchment paper to 1/8 inch and cut into bite-sized squares or use cookie cutters.
- Bake for 12 – 15 minutes or until crackers feel dry to the touch. Crackers will continue to crisp up as they cool on the sheet.
This chocolaty crack never lasts more than a day so I’m not sure what their true shelf life would be. They can get a little soft and chewy the next day so if that happens, either pop them in the oven for a few minutes or enjoy the different texture.