Serves: 5
Total Calories: 313
Yield: 20 to 24 Cookies

1 cup dates
2 cups water
1 cup raw or untoasted pecans
1/4 cup raw honey
1/2 cup cacao powder, or pure organic unsweetened cocoa powder
1 teaspoon organic vanilla extract
1/2 teaspoon salt
1/2 teaspoon chili powder
1/8 teaspoon cayenee powder

1. Place the dates in the water and soak for 1 hour, or until soft. Discarding the water, remove the dates and set them aside.

2. Put the pecans in a food processor and chop until they are a fine powder. Add the dates, and continue to process until the mixture is well-blended.

3. Add all of the remaining ingredients to the food processor and pulse until well-blended.

4. Drop the dough by rounded teaspoons onto Teflex sheets. Dehydrate at 105°F for 24 hours. Remove from the dehydrator and serve.

For a Change . . .
* Drop the dough onto cookie trays and freeze for 1 hour instead of dehydrating.

Tip . . .

If freezing, keeping the cookies in the freezer for 1 hour will ensure a firm consistency. However, the cookies can be stored for longer than 1 hour in the freezer. If you do this, allow the cookies to soften a bit in the refrigerator or at room temperature before serving.

Nutritional Facts:

Serves: 5
Total Calories: 313
Calories from Fat: 134

More Recipes from the The World Goes Raw Cookbook:
Chilled Avocado Tomato Soup
Corn Chips
Black "Bean" Dip
Guacamole
Salsa
Mexican Corn, Tomato, and Avocado Salad
Mexican Slaw
Mexican Lemon Cumin Dressing
Cilantro Chili Dressing
Tomato Chili Dressing
Tacos
Fajitas
Mole Sauce
Stuffed Peppers
Chocolate Chili Kisses
Banana Dream with Orange Cashew Cream