A quick note about the ingredients: I used raw buckwheat, but ideally you’ll want to use activated buckwheat for best digestibility. You can buy activated buckwheat, or you can activate it yourself by soaking overnight and then dehydrating. The dehydrating is optional, but as I used dry buckwheat in this recipe, I don’t know if using soaked buckwheat would make for soggy cookies!
Raw chocolate cookies
- 1/2 cup pecans
- 2/3 cup raw or activated buckwheat
- 2 tbs cacao powder
- 1 1/2 cups pitted prunes (preservative free)
- In a high speed blender, blend the pecans, buckwheat and cacao powder until fine.
- Add the prunes and use the tamper to incorporate them into the dry ingredients while blending, until a dough forms.
- Remove the dough from the blender and place between two sheets of baking paper and roll to a thickness of about 1cm.
- Cut into desired shapes.
- Store in an airtight container for up to a few days (if they last that long!), either at room temperature or in the fridge.