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This recipe is from Heather Jernigan. Since the Girl Scouts don't have gluten-free cookies yet I've made these and they are delicious and so easy to make! The mint was a little overwhelming so I'd use much less next time. Having a chocolate craving? Make up a batch of these chocoholic babies!
One Medjool date has 17 milligrams of potassium and 15 milligrams of calcium (You won't find those in plain ol' white sugar!).
Dates have one of the highest antioxidant contents of any fruit or vegetable, which protects the body against degenerative diseases such as cancer and heart disease.
Dates have a high fiber content, and practitioners of Chinese medicine have long used dates to improve physical conditions such as stomachache, abdominal pain, and anemia.
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Ingredients
- 1 cup raw walnuts
- 6-8 large Medjool dates pitted**
- 1/2 cup pure cocoa powder no added milk or any other ingredients
- 2 teaspoons pure peppermint extract
- 1/8 teaspoon pure vanilla extract
- 1 1/2 tablespoons maple syrup
Ingredients
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Instructions
- Place walnuts in a food processor and blend until the nuts are finely ground.
- Add cocoa and process until everything is evenly combined - you might have to scrape the sides down.
- With the motor running, drop dates one by one through the feed tube until the mixture comes together. Start with 6 dates.
- Add vanilla, peppermint, and maple syrup. Mix and check consistency. It should be sticking together and look a little like play dough.
- If the mixture is crumbly, add additional 2 dates and process until it looks like this:
- Transfer the mixture to a small pan. Mold into the pan and refrigerate for at least half an hour before cutting.
- If desired, cut into circles with a cookie cutter or simply slice into squares. You can eat these cold, or allow them to come to room temperature, which I prefer.
- Enjoy! My family LOVED these, and this is a dessert I don't feel guilty about indulging in myself. They are very rich, so a little goes a long way. Mmmmm - thin mints...
- **Note that these have a slightly oily texture to them - I experimented with using less versus more dates and we all agreed that the extra dates gave the cookie a much smoother texture and were more pleasing on the tongue. But, as I mentioned, start with fewer dates (6 - ish) and work your way up to get the consistency you want.
Recipe Notes
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Bon Appetit!!
Sue Seward Gluten Free Lady www.glutenfreelady.com |
