THE CRUEL SIDE OF CHOCOLATE & CACAO: PART 3
The cacao industry has always struggled with human rights concerns related to the farming and
DOUBLE CHOCOLATE GINGER COOKIES
Fall is here. (That was quick!)
One of my favourite add-ons that I like to incorporate into my food when the weather gets cold is ginger. This root is anti-inflammatory and aids in digestion.
Growing up, ginger and I were never really friends. My mother’s cooking had big hunks of it and it sure did burn when I unknowingly chomped down on a chunk! We weren’t even friends when I was in my twenties. While I was working on a cruise ship, ginger pills were the anti seasick medicine of choice. For the longest time ginger = nausea!
I’m pretty sure after many 7 year cycles of new cells my taste buds changed because ginger and I are now friends (same with cilantro!).
These cookies are chewy with a little bit of crunch, chocolatey, and definitely satisfying. You can’t tell they are raw either, They are a bit of work, but I promise they are worth it.
DOUBLE CHOCOLATE GINGER COOKIES
YIELD: 24 COOKIES
INGREDIENTS:
1.5C cashews
.5C cacao powder
1/4C coconut nectar
1/4tsp vanilla powder
1/4tsp ginger powder
pinch salt
3Tbsp buckwheat
METHOD:
Process all of the ingredients except for the buckwheat until combined.
Add buckwheat and pulse 3 times for 3 seconds each time
Knead the dough on a texflex sheet until it is the consistency of cookie dough
Place another teflex sheet on top and roll the dough to 1/4″ thick
Using a cookie cutter, cut cookies
Dehydrate for 4 hours on teflex at 115 degrees
Using a spatula, peel the cookies of the teflex and dehydrate for about 13 hours.
Dip in your favourite chocolate and enjoy!
*Note:
I used raw cashews for this recipe. You don’t have to use raw, but make sure the cashews you use are unsalted.
I sprouted the buckwheat to boost the nutrition in the cookies. You are welcome to do this but it does add another step.
Process the first 6 ingredients and perform the pinch test.
The dough is a little crumbly so roll between two texflex sheets or parchment paper.
After the cookie cutter.
Audrey is the founder of Living Lotus Food & Nutrition Inc. a plant-based dessert and food education company in Vancouver, BC. Trained as a certified Whole Food Educator and Raw Food Chef, she is passionate about Making Health Sweet and empowering people to make better food choices. She enjoys playing in the kitchen, yoga, sewing & riding her bike in the sun.
