- Yield: 24 (¼-inch) thick cookies
Schisandra Berry Cream
- ½ cup cashews (soaked 2–4 hours)
- ¼ cup plus 1 tablespoon coconut oil
- ½ cup strawberries, stems removed
- ¼ cup raspberries
- 1 teaspoon schisandra berry extract powder
- 2 tablespoons raw honey (liquid or crystallized) or coconut nectar
- 1 teaspoon lemon juice
- Few pinches of sea salt
Almond Maca Cookie
- 2 cups almonds
- ¼ cup coconut flakes, macaroon-cut or fine-cut
- 2 tablespoons chia seeds (ground)
- 2 tablespoons maca powder
- 1 tablespoon lucuma powder
- 1 teaspoon vanilla bean powder
- 3–4 tablespoons raw honey, crystallized
- ¼ teaspoon sea salt
- 2–3 tablespoons pure water
How to Make It
- Drain and rinse the soaked cashews.
- Soften or melt the coconut oil in a glass jar placed in hot water, or over a double boiler.
- Place all ingredients, adding the coconut oil last (just before blending), into a high-power blender, and mix until smooth, using a tamper if necessary.
- Place the Schisandra Berry Cream into a bowl, and chill for a few hours, until set. For the Almond Maca Cookies
- Blend the almonds in a high-power blender to make a fine flour.
- Add the remaining Almond Maca Cookie ingredients to the blender, and mix until a crumbly dough forms. (Omit the water if making a refrigerator cookie, and not dehydrating.)
- Roll into a ¼-inch-thick dough between two sheets of parchment paper on a cutting board using a straight-sided glass or a rolling pin to evenly compact the dough.
- Cut into fun shapes with a knife or a cookie cutter.
- Place on dehydrator sheets, and dry at 145° for 2 hours, then lower the temperature to 115° for another 6–8 hours or until the desired consistency is reached (or simply chill the cookies until hardened).
- When the cookies are cooled completely, frost with the Schisandra Berry Cream just before serving.