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Chocolate Orange Mayan Cookie Sandwich with Almond Milk

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Chocolate Orange Mayan Cookie Sandwich with Almond Milk - BRIENNE BOORTZ
  • Brienne Boortz
  • Chocolate Orange Mayan Cookie Sandwich with Almond Milk

Ingredients

Cookies:

3 c. raw cashews

2 c. dried shredded coconut (not sweetened)

c. golden flax, ground

c. water

c. agave nectar

1 tbsp. vanilla extract

1½ tsp. sea salt

Orange crème:

1½ c. raw cashews

1 c. coconut butter, liquified (to liquify, place in a dehydrator for 15 minutes)

c. agave nectar

2 tbsp. water

6 tsp. orange extract

2 tbsp. fresh orange juice

Mayan chocolate:

6 tbsp. raw cacao powder

c. agave nectar

1 tsp. vanilla extract

½ tsp. cinnamon

couple dashes cayenne powder

pinch of sea salt

2 tbsp. coconut butter, liquified

Garnish:

2 oranges, sliced into rounds (to be placed inside the cookie)

1 orange, sliced into rounds and then quartered to make triangles

6 tbsp. dried shredded coconut (not sweetened)

Almond milk:

3 c. raw almonds, soaked for 8 hours and rinsed

7 c. water

Directions For cookies:

Place the cashews and coconut into a food processor and process until finely ground. Place this mixture into a bowl. Add remainder of ingredients and stir until well-combined. Roll cup dough into a ball, then flatten into a round cookie shape and place on a dehydrator tray with a Teflex sheet. Repeat this procedure until you have all 12 cookies made. Dehydrate at 110 degrees for 6 hours. Flip mixture over onto a dehydrator tray without a Teflex sheet. Dehydrate for another 6 to 10 hours. Refrigerate.

For orange crème:

Place the cashews into a food processor and process until very fine. Place processed cashews into a blender and add the remaining ingredients. Blend until smooth. Place mixture in refrigerator for about 20 minutes or until semi-firm (frosting consistency).

For Mayan chocolate:

Combine first six ingredients listed in a blender. Blend until smooth. With the blender running, add the liquified coconut butter. Set aside.

For almond milk:

Place almonds and water in a blender. Blend on high speed for 30 seconds or until creamy. Pour mixture through a nut milk bag or several layers of cheese cloth. Squeeze the milk from the pulpy water into a separate container. Pour the milk into glasses and serve. The pulp can be composted, tossed out or dehydrated to make almond flour.

For assembly:

Place cup orange crème on one cookie and spread. Place an orange slice on top, then top with another cookie. Place a dollop of the chocolate sauce on top, then two little orange triangles on top of the dollop. Drizzle with more chocolate and sprinkle with 1 tablespoon coconut. Sprinkle with a dash of cinnamon and cayenne if desired. Refrigerate for about 30 minutes or until the chocolate solidifies. Serve with a cold glass of almond milk.

Aftertaste

Cookies and milk are comfort foods for adults and kids alike. This is my version of the ultimate cookie, and it is so good because it is raw, naturally gluten-free and made with agave nectar. Orange and chocolate are nearly perfect partners, and the addition of cinnamon and cayenne gives this favorite combination a spicy twist. Enjoying this sweet treat with a cold glass of raw, homemade almond milk is the perfect, comforting, not-so-guilty pleasure.

— Submitted by Chevy Lee Raw Foods owner/chef Martine Purdy

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