In lieu of the traditional pies, cobblers and cheesecakes found on the Thanksgiving table, I wanted to concoct a recipe still reminiscent of those traditional flavors. So...tada! It is amazing how much these cookies taste like butter-laden shortbread cookies. The great thing about this dessert is even though we are stuffed after the main meal we still want to eat something sweet. In fact I believe that a special Thanksgiving "dessert stomach" is generated in all of us specifically for Thanksgiving! These are light but decadent at the same time; they won't weigh you down. I did use a dehydrator but if you don't have one that is ok. You can bake them in the oven or eat them completely raw. However, I tested both ways and either dehydrated or baked made the best cookie. Remember to be thankful for your health above anything else on this day. It is a gift so often taken for granted. Happy Thanksgiving! Yields: 15 sandwich cookies
Special Equipment:
food processor, high-speed blender, dehydrator(optional), 2-inch round cookie cutter
Ingredients:
Cookies: 2 cups cashews, 14 dates Medjool dates, heaping 1 tsp cinnamon, vanilla bean seeds from one pod, pinch of sea salt, 1/2 tsp orange zest(optional but good!)
Filling: 14 dates, 1/2 cups coconut syrup (or your favorite liquid sweetener), 2 Tbsp vanilla, pinch of salt, 1 Tbsp cacao, 1/2 cup crushed pecans, water as needed to thin it out a bit
1.) Place cashews in blender and blend on high until it resembles a fine powder. Then, place "cashew flour" in food processor along with the remaining ingredients. This picture shows the vanilla beans being scraped from the pod. Process until the dates are fully incorporated and you have the consistency of a traditional cookie dough.
2.) Place dough on large cutting board and flatten into a 1/4 inch thickness. You must use your hands for this as it will be difficult to use a rolling pin. I did this in 3 stages as my cutting board could only hold so much dough! Using your cookie cutter start cutting out circles. I then placed the cookies on the dehydrator sheet and dehydrated for 14 hours at 115 degrees. This kept them still soft with a slight crunch. If you want a crunchier cookie then dehydrate for 24 hours. If you would like to bake them, do so at 350 degrees for 15 minutes on parchment lined cookie sheet. Continually check thereafter every 2 minutes until desired crunchiness.
3.) To make the filling: Place dates, coconut syrup, vanilla, salt, cacao and splash of water in food processor. Process until smooth adding water more water if needed. Scoop filling into a bowl and stir in crushed pecans. Once cookies are ready and cooled, spread about 1 Tbsp of filling on a cookie and top with another. Keep in fridge until ready to serve. Enjoy!
