Tue, October 30th, 2012

Raw Halloween Cookies

Halloween Cookie Cutters

These are fuuuun!

This video will show you how to make a raw pumpkin-shaped cookie, complete with orange and green icing. You can then use the recipe below to get creative and make other shapes and colours, including ghosts and bats.




 

 

Halloween Cookies

For the cookie biscuit

  • 1 cup walnuts*
  • 1 cup pecans*
  • 1 cup Brazil nuts
  • 1 cup raw oats
  • 15 dried soft apricots, soaked 2 hrs+ and diced
  • 3/4 cup lucuma
  • 1/2 cup raisins
  • Pinch of salt
  • 2 teaspoons mixed spice**
  • 2 teaspoons orange juice

*I like to soak the nuts for 4 hours, then dehydrate them before using in the recipe, to make them lighter and easier to digest.

**Mixed spice varies, depending on country and brand.  If you have pumpkin spice, use that.  Or you can use the following recipe to make your own mixed spice:

  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground coriander
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  1. Grind the nuts in a food processor until a flour forms.
  2. Blend the oats into a flour in a high-speed blender.
  3. With the ground nuts in the processor, add the oat flour and start to process again, adding a few apricots at a time until the mixture binds together. If it’s not binding, you can add some of the apricot soak water too.
  4. Roll out the mixture on a flat surface to the desired thickness. If mixture sticks, mill some more oats to dust the rolling pin and rolling surface with.
  5. Using a cookie cutter, cut the cookies from the rolled-out dough.
  6. You will need to re-form and re-roll the leftover dough to get the most from it.
  7. Dehydrate cookies on a mesh sheet for 10 to 12 hours at 115 degrees F.

 

Green Icing

  • 1/2 cup chopped cacao butter, melted
  • 1 cup cashews
  • 1/2 cup spinach juice
  • 2 tablespoons xylitol
  • Pinch of salt

Orange Icing

  • 1/2 cup chopped cacao butter, melted
  • 1 cup cashews
  • 1/2 cup carrot juice
  • 2 tablespoons xylitol
  • Pinch of salt
  1. Blend all ingredients except the cacao butter in a Vitamix or other high-speed blender until smooth.
  2. Add the cacao butter and blend again just long enough to mix it in.
  3. Transfer mixture to a piping bag and leave in the fridge long enough for it to set a little.  Decorate cookies.
  4. Place cookies in the fridge to let the icing set.

 

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