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 cups 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 vanilla extract (alcohol free)
1. Mix ingredients together and use a cookie scooper to place mounds onto dehydrator screens or cookie sheets.
2. Dehydrate for an hour or two until desired texture at 105-145 F.
Devachal's ThoughtsBy devachal
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 without using the raw 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!
According to Gabriel Cousens and other info I have found, it is fine to go to a higher 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).
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