Raw Vegan Chocolate Chip Cookies

Ingredients

1/4 cup cacao nibs or chocolate chips

3/4 cup raw unsalted cashews

1/2 cup coconut flour

3 1/2 tbsp coconut oil

6 pitted Medjool dates

1 1/4 tsp vanilla extract

1/2 tsp sea salt

Directions

1Soak Medjool dates in warm water for 10 minutes to soften. Drain.

2Add cashews to a high speed blender, and pulse until they become a fine powder.

3Add all ingredients except cacao nibs/chocolate chips to a food processor and process into a dough.

4Stir cacao nibs/chocolate chips into dough.

5Line work space with parchment paper. Using a rolling pin, roll dough until about 1/4" thick.

6Using cookie cutter or the rim of a glass, cut out cookies. Repeat rolling and cutting cookies until all dough is used.

7Place cookies onto ParaFlexx™ lined dehydrator tray.

8Dehydrate for 10 hours at 115°F.

9Flip cookies, remove ParaFlexx sheet, and continue to dry for an additional 8-12 hours or until dry.

10Store in an airtight container in the refrigerator for up to one week. Or freeze if you would like to store longer.