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Chocolate-Cherry Jungle Cookie Balls

After making the fig pie, I had a few requests to make cookies using the crust. So, I decided to do just that. I used the basic crust recipe for my pie, and added some other wonderful ingredients such as the delicious dried Jazz cherries I got during my field trip to Singh Farms (checkout my blog post on this trip), as well as some stevia and love! The cookies came out super yummy and moist! Try them for yourself!!!

1 1/2 cups raw jungle peanuts
1 1/2 cups raw Brazil nuts
1-2 T raw cacao nibs
1/4 cup raw cacao powder
12 pitted Medjool dates
1 cup dried Jazz cherries
1 tsp raw vanilla bean powder
dash ground cinnamon
1 tsp pink Himalayan salt
drizzle agave
few drops SweetLeaf Liquid Stevia (clear or flavored)

In a food processor combine nuts and process until a crumbly powder. Add cacao nibs and cacao powder and mix again. Then add vanilla bean powder, cinnamon and salt. Next add the dates and cherries. Mix until sticky. Add agave and stevia and mix until a dough-like consisency is formed.

Using a spoon and your hands, make equal sized cookie or ball shapes. Store in the refrigerator in an air-tight container. Eat cold or at room temperature. These cookies are delicious and can keep up to two weeks in the fridge.


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