These take a little to get used to but prove to be addicting. They are not very sweet and you may increase the amount of stevia to your liking. I’ve kept the amount low to avoid the back taste that comes with using stevia, preferring overall flavor to sweetness. They taste great raw having a slightly more intense flavor but dehydrating or baking in an oven on low setting gives a smoother flavor finish to the stevia. These are a good choice for an afternoon pick me up. The coconut and nut butter are a good protein and fat combination that will help to sustain energy and mental clarity.

Preheat oven to lowest setting (if not eating right away or dehydrating)

• 4 tablespoon cashew butter, or cashew macadamia combination
• 4 tablespoon coconut concentrate, warmed to liquid consistency
• 1 1/2 teaspoon almond extract
• 2 teaspoon vanilla extract
• 16 drops liquid stevia
• 2 teaspoon liquid lecithin
• 1/2 teaspoon freshly grated nutmeg
• 2 cup unsweetened shredded coconut

An easy way to warm coconut concentrate is to spoon out the amount you need into a small bowl and set the small bowl into a larger bowl of boiling hot water. Stir until mixture is warmed sufficiently to spread. Mix all ingredients together except the shredded coconut until they are well combined. Add the shredded coconut and using the back of a spoon blend well. This step might take a little patience, what you are going for is a shaggy, moist and well-distributed bowl of ingredients. Shape into balls by squeezing one tablespoon of mixture tightly in palms and flattening slightly. Serve right away for a raw cookie. Dehydrate at 110-115 degrees 12-24 hours or until dry as desired. Bake on the lowest oven setting until crust forms, approx 2 hours. They are also good frozen straight from the freezer on a hot day.

Serves 4-6

—recipe submitted by Heidi Lucia Chase, NTP
luciadella@yahoo.com

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