Raw Vegan Chocolate Cashew Cookies

• 2 cups organic raw cashews
• 1/2 cup organic cacao powder
• 2 Tbsp organic coconut butter / oil
• 1/2 cup organic raw agave or maple syrup
• 2 tsp organic non alcoholic vanilla extract or 1 tsp regular extract
• 1/2 tsp Celtic sea salt or Himalayan salt

1. Place the cashews in the food processor and pulse a few times until coarsely ground.
2. Now add in the cacao powder and pulse a few times until the consistency of bread crumbs.
3. Add in all of the other ingredients and pulse until well combined. The mixture should form a ball.
4. Take this ball and roll it out to about a 1/4 inch on parchment paper.
5. Now cut out even small circles. I used the top of a shot glass.
6. Place these circles on Excalibur dehydrator sheets and slowly warm at 115 degrees for 48 hours.
7. Store in a sealed container in the fridge for about 3 weeks.

**I have had many emails asking how to make these raw chocolate cookies in a conventional oven for piggies who don't have an Excalibur dehydrator. The best suggestion came from one of our lovely readers Ann, who preheated her oven to 300 F and then placed these cookies in, closed the oven door, turned off the oven and allowed the oven to cool. She then took the cookies out and said they were AMAZING. I tried this method and it yields a better textured cookie than what I tried for you. I put my oven to 300 F and cooked for 10 minutes and then allowed to cool at room temperature. If you have any other experiences with these vegan chocolate cookies please post a grunt so that all the healthy blender pigs can benefit!