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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

Chocolaty Crackers

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

  1. Preheat oven to 300 degrees.
  2. 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.
  3. Add the rest of the ingredients and pulse until the dough comes together.  Alternatively, fold everything in by hand.
  4. 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. 
  5. 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.