I invented these cookies for the JQ Fitness Charity Boot Camp event. I was looking for something that people participating in the #fatblast50 challenge could actually eat (and hopefully enjoy). They turned out really well and I’m thrilled to say that I didn’t get anything but positive comments about them. Many people asked for the recipe, so here it is. I’ll start with my step-by-step process and follow that with the recipe.
So, here’s what I did…
Dehydrated Fruit and Nut Cookies
- 2lbs Medjool dates (pitted)
- 2 cups unsweetened organic peanut butter (could use any nut butter)
- 1/4 cup hemp hearts
- 1/4 cup chia seeds
- 1/2 cup raw sesame seeds
- 1 cup raw pumpkin seeds
- 1 cup raw sunflower seeds
- 1 cup sliced raw almonds
- 2 cups dried apricots (cut into small pieces)
- 1 tsp. Celtic sea salt
- Place pitted dates into a food processor and puree until paste-like.
- Add peanut butter and process until fairly smooth.
- Turn contents of processor into a large bowl.
- Stir in all other ingredients and stir very well until completely combined and uniformly distributed.
- Form into patties about 2″ in diameter.
- Place onto the rack of a dehydrator or onto a parchment-lined cookie sheet if you don’t have a dehydrator.
- Dehydrate for about 6 hours at 115F or bake in oven at lowest possible setting with the door slightly ajar until set.
- When they’re set, they’ll no longer be sticky and will be fairly firm.
- Makes approximately 80 hearty cookies.
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