A sweet tart cookie that can be moist or crispy as you choose. High snarfability level.
A great way to use sesame pulp for something sweet.
This recipe was the result of chocolate cashew butter cups gone rawng. I began by making chocolate from melted coconut oil and cocoa powder and sweetened with stevia but went WAY over board and it was WAY too sweet. So I began adding anything I could think of to make it less sweet which is why I don’t have amounts. I just dumped everything in there until it tasted good. And it turned out delicious.
I found this a long time ago from a website on the internet, I’m sorry that I don’t have the source but I’m just going to tell you that it’s not my recipe. The picture is not mine either, but I’ve been making these for weeks and they are great! Enjoy!
I found this recipe on rawguru.com, so it’s not mine, but it looked amazing, so I had to share! The recipe called for 3-4 oz raw cacao nibs ground fine, but since I’m not much of a chocolate lover, I left it out. But feel free to use it, by all means!!