Chocolate-Covered Pecan Pie Cookies
Preheat oven to 325°F. In a small bowl, mix together the chia seed and water and let rest until gelled, for about 5 minutes.
- Cook40 min
- Total40 min
- Serves12
- LevelIntermediate
Ingredients
- 2 tsp. ground chia seed
- 2 tbsp. water
- 1½ cups raw pecans
- 1 cup raw cashews
- ¼ cup coconut flour
- ½ tsp. salt 6 dates
- ¾ cup Raw Chocolate, melted
Method
- Preheat oven to 325°F. In a small bowl, mix together the chia seed and water and let rest until gelled, for about 5 minutes.
- Place the pecans, cashews, coconut flour, and salt into a food processor and blend until crumbly, for about 1 minute. Do not overmix! Once crumbly, add the dates, two at a time, until the mixture clumps together easily. Process just until dates are well mixed. Shape into disks 1½ inches wide by ½ inch thick and place onto an ungreased cookie sheet. Bake for 15 minutes.
- Let cool and then dip bottoms of cookies into the Raw Chocolate, placing back onto a silicone mat or wax paper–covered baking sheet. Chill for about 20 minutes in refrigerator until the chocolate has set. Store in airtight container for up to 1 week.
