Pistachios are a member of the cashew family, and are considered a desert tree. Pistachios are known to considerably reduce LDL cholesterol levels, while increasing both HDL cholesterol levels, and antioxidant levels when consumed raw. I love the aromatic flavor of pistachios, and when combined with chocolate and mint – the results are a delicious fragrant dessert bite. Here’s my recipe for these tasty cookies:
Ingredients:
1 cup raw, shelled pistachios
1/4 cup raw cacao nibs
1/2 cup raw almonds
1/4 cup organic unsweetened, shredded coconut
8 to 10 Medjool dates, pitted
1 tsp organic, non-alcoholic vanilla extract
1 tsp lucuma powder
1/4 tsp pink Himalayan salt
1 to 2 T fresh mint crushed
1/2 cup raw cacao powder
1 T raw agave nectar
Preparation:
Combine nuts and nibs in a food processor and ground to a powder. Add remaining ingredients and blend till a sticky, crumbly dough forms. Transfer mixture to a big bowl. Using a spoon or mini cupcake scoop, form balls with the dough. Cookie balls are ready to eat. Store them in an air tight container in the cupboard for up to 3 or 4 days. Store in the refrigerator for up to a week or more.
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