With the holidays approaching I really want to be able to put something raw on a dessert table that isn't a brownie or a cake, even thought I really like both of these.
I mentioned the other day that there is nothing better than the combination of mint and chocolate! Keeping those two flavours in mind I headed into my kitchen and using what I had available I came up with this recipe for Raw Mint Chocolate Pinwheel Cookies.
Mint Chocolate Pinwheel Cookies
11/2 cup almond meal, left over from making almond milk and not dehydrated
1/2 cup medjool dates, pitted (6-8 dates)
1/4 cup binding mix (binding mix: 3 parts yellow flax seeds, 1 part chia seeds, milled together)
1/4 cup agave nectar
Process all together until dough like consistency.
Divide dough in half.
Peppermint dough:
Add 1/2 tsp peppermint extract
Process until well combined.
Dark Chocolate Dough:
Add 1/4 cup raw cocoa (1/3 raw cocoa for a deeper chocolate flavour)
2 tablespoons agave nectar
2-4 drops peppermint extract
Process until well combined.
On dehydrator sheet spread dark chocolate layer and shape into a square approximately 1/4 inch thick.
Then shape peppermint dough to about the same thickness. Place on top of chocolate layer and press gently together. Smoothing as you go to thin out both layers together until thin enough to roll.
Roll and into tight log, place in freezer until firm (approximately 30 minutes), cut into 1/4 inch slices.
Place onto dehydrator sheet and gently shape them.
Dehydrate at 145° 1 hour.
Transfer from paraflex sheet onto dehydrator tray for even dehydration.
Turn temperature down to 110-118° for and additional 14 hours or until desired texture is obtained.
Note: I glazed the cookies with a small amount of agave half way through the dehydrating process to achieve a deep dark glossy look in the second picture!
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