Rating4.5/5 (from 4 ratings)4.5
YieldI don't know how much this serves as this doesn't last long in our house!
1¼ cup raw rolled oats or quinoa flakes
¼ cup maple syrup or raw agave
½ cup coconut cream (not the oil) or nut butter of choice
¼ cup coconut flakes
¼ cup raw cocoa powder
¼ cup cacao nibs
1 tablespoon alcohol free vanilla extract
Preparation Mix it up and use a cookie scooper and place mounds onto dehydrator screens or cookie sheets. Dehydrate for an hour or two until desired texture at 105 to 145 degrees (according to Gabriel Cousens and other info I have found, it is fine to go to a higer temperature for the first couple of hours without destroying enzymes, but either works well). And yes, these are great straight out of the bowl. Feel free to play with the measurements as I did; some of you may prefer 1/2 cup of sweetener but for me this was too sweet and I found 1/4 cup perfect (or even less).
Devachal's ThoughtsBy devachal
I modified these from the wonderful recipe contributed by MammaCassa, in her No-Bake Cookies recipe. I have taken these to a whole new level! For those who are strictly raw, be sure to use the raw oat flakes; I played with using the raw out flakes and have also made this with quinoa flakes and it worked out really well. This also is a very quick recipe, great for munchies!
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