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Ginger Chockies

I was craving chocolate and cookies, and wanted something gingery and spicy. So, I came up with these little gems. I love these cookies! They hit the spot!!! Enjoy!

Ginger Chockies.
3/4 cup organic dried shredded coconut
1 cup Living Intention’s Sprouted Super Flour
10 pitted Medjool dates
1 T raw vanilla bean powder
3-4 T raw cacao powder
2 T raw mesquite powder
1 T raw lucuma powder
3-4 T raw agave nectar
dash ground cinnamon
dash ground ginger
1/4 cup chopped dried ginger candy (dried ginger with organic sugar)

additional 1/4 cup chopped dried ginger candy (to fold into dough)

Combine all dry ingredients in a food processor and process well. Add the dates and process again. Add remaining ingredients and process until a sticky dough is formed. Roll out dough onto parchment or wax paper. Add remaining ginger candy and roll up dough into a log. Press down and slice evenly. Shape each slice into a cookie and lay on dehydrator trays. Dehydrate until desired cookie texture is made. (You don’t have to dehydrate, but it makes it easier to dip in chocolate coating, and to store longer). Prepare chocolate coating. Dip each cookie in the chocolate and let dry on racks. Keep in refrigerator, or freezer. Enjoy!

Chocolate Coating.
1/4 cup to 1/2 cup raw cacao powder
1/4 cup cacao butter (melted)
1/4 cup raw honey
1 tsp organic vanilla extract (non alcoholic)
few drops SweetLeaf liquid stevia (flavored or clear)
drizzle agave or grade B maple syrup
1 T to 1 1/2 T coconut oil

Combine cacao powder, melted cacao butter and honey. Stir constantly until well blended. Add remaining ingredients and continue stirring until a sauce is formed. Careful not to stir too much or it becomes like a frosting. If so, lightly heat and stir again. Chocolate is ready for dipping.


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