Coconut-Mango Shortbread Cookies

The great thing about making raw cookies and treats is the variety of ingredients and flavors you can use. This recipe reminds me of a shortbread cookie, enhanced with the flavor of the tropics. You can enjoy these as simple cookie ball treats, or dip them in chocolate for a more decadent treat. Enjoy!
1 cup Brazil nuts
1 cup Macadamia nuts (dry)
2 T lucuma powder
1 cup dried organic unsulphured coconut flakes
2/3-1 cup dried unsulphured mango (cut into small pieces)
10 Medjool dates (pitted)
1/2 tsp organic non-alcoholic vanilla extract
1 tsp ground ginger
drizzles agave nectar
Combine nuts in a food processor and pulse until crumbly not oily. Add remaining ingredients and pulse until dough like. Use a cookie scoop or spoon and form ½ to 1 inch balls. Place in refrigerator to firm up or eat at room temperature. They handle best if kept in the refrigerator in an air-tight container.

 For dipped cookies, here’s the chocolate candy recipe:
1/2 cup cacao butter 
1/2 cup raw cacao powder 
1T mesquite powder 
1T raw honey 
1 tsp organic non-alcoholic vanilla extract 
4-5 drops chocolate flavored SweetLeaf Liquid Stevia

Heat water up just before a boil. Set aside. Place cacao butter in a bowl and set bowl in the hot water. Slowly stir cacao butter until melted, add the remaining ingredients and stir until all ingredients are well blended together and liquid. Remove bowl from hot water and set aside. Slowly stir chocolate to cool and thicken slightly. Dip each cookie ball, or pour chocolate over balls on wax paper. Let slightly cool, and place them in the freezer or refrigerator to continue hardening. Keep refrigerated in an air-tight container for best results. Pour remaining chocolate candy into molds for extra confectionery chocolate treats!

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