You know those days when you want something sweet, yet satisfying and balancing for your body? Sort of like a dessert that does it all? Well, these almond coconut cookies fit the bill!
First of all, it takes only approximately 7 minutes and it may include foods you already have in your kitchen — hooray! You don’t need any special equipment to make it, so I’ll give you some ideas if you do not have a food processor or blender.
Fast & Easy
We all like fast and easy, right? However, when you get past that part, you want to know that you are giving your body something healthy. Not like those bags, boxes and nutrient free baked goods that make you want to eat more — instead, you want and deserve to give your body something that tastes fantastic AND satisfies your body deeply. Give this recipe a try and see what you think!
Taste & Spice Benefits
Cloves – The key spice that was calling to me for this recipe is cloves. Cloves are wonderful for your teeth and gums. It’s anti-inflammatory, soothing (put it on your gum if you have a tooth ache and it will help increase circulation to the gums and soothe the tooth) and has been used to treat periodontal disease. Cloves also help with H. pylori (bacteria that cause stomach ulcers) and fight viruses, including herpes and hepatitis C. It also stops blood clots and has anti-cancer properties. Cloves also remind us of the holidays and it’s a great spice for grounding sweet foods.
Lemongrass – This spice is wonderful for adding a sour taste to balance out sweet foods. It doesn’t taste sour in the dessert, but it adds that little touch that tells your body that you are satisfied — a taste much of the American diet is missing. Lemongrass is also helpful for fighting H. pylori and is known as the calming spice because of its ability to reduce anxiety and insomnia. It is also anti-fungal and helps to lower cholesterol. Go lemongrass!
Allspice, cinnamon, black pepper, ginger and nutmeg all make an appearance in this recipe as well. In addition to being great antioxidants, these spices are wonderful for digestion and have anti-inflammatory properties. They also balance out the taste spectrum to satisfy your body at a deep level.
If you like pumpkin pie spices or gingerbread cookies, you’ll love these cookies too.
Time to Prepare
6 – 8 people
- 1 cup raw almond butter
- 1 cup coconut butter (this is a mixture of coconut oil and coconut meat, which you can buy in health food stores or online)
- 1 cup medjool dates (if you don’t have a food processor or high speed blender, soak these in 1/2 cup hot water for an hour or more so they turn into a paste or substitute with 1/4 cup raw honey
- 1.5 TBL ground cinnamon
- 1 TBL ground ginger
- 1 tsp Celtic Gray Sea Salt (or more to taste)
- 1 tsp vanilla extract
- 1/2 tsp lemongrass powder
- 1/2 tsp ground cloves
- 1/4 tsp fresh ground black pepper
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- Put all ingredients in your food processor with the S-blade or use a high speed blender. If you don’t have this equipment, you can either put all ingredients into a mixing bowl to blend up, or put then in a saucepan on your stove at the lowest heat setting if you need to warm the almond butter and coconut butter up so it’s easier to mix them together. You can still use dates, just make a date paste ahead of time first, before adding the dates in. Do this by adding the dates to 1/2 cup hot water and let them sit for 30 minutes or more, until the dates soften up. They will get so soft that you can mash them with a fork. Drain the water and save it to sweeten tea or another dessert.
- Blend up all ingredients until completely mixed.
- The next step is up to you. You could put it in a jar and eat the occasional scoop when you want a dessert (I recommend putting your little scoop into a bowl and enjoying it like a real dessert! This is a good signal to your body that it’s time to stop, breathe and be present with all of the taste sensations you are experiencing. It will help your body integrate the satisfaction of what you are eating. Alternatively, you can press the mixture into a glass square or rectangular container and put it in the refrigerator to chill. Then cut up to make squares or bars. Or you could make them into balls and roll in coconut shreds to make s twist on the macaroon.
- Store in your refrigerator for a week or in your freezer for up to two months.
- Enjoy on its own
- Serve with carmelized apples on top
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